Friday, December 26, 2008


This is good, makes a lot, and doesn't even require fake meat. It's from Vegetarian Cooking for Everyone by Deborah Madison (edited slightly, in parentheses, by me). I added links for those of us who don't know how to cook.

Summer Spaghetti (Pasta) with Corn and Tomatoes
  • 12 ounces corn-flour or regular spaghetti (smaller pasta, I think, works better than spaghetti). Be sure not to overcook.
  • salt and freshly ground pepper
  • 2 tablespoons corn oil (or vegetable/safflower/whatever oil, except olive) or butter
  • 1 bunch scallions, including half of the greens, chopped
  • 2 cups corn kernels, from 3 ears of corn (or 1 can or box of frozen corn)
  • 1 bell pepper, any color (not green), diced (and seeded)
  • 1 jalapeno, seeded(*) and diced
  • 3 tomatoes, halved, seeded and diced
  • 1/2 cup cilantro, chopped (I don't like cilantro, so I don't use any, and it's just fine)
  • 2 ounces queso fresco or feta
  • 1 lime, quartered

Cook the pasta in plenty of salted, boiling water until al dente (use cooking time indicated on package). Meanwhile, heat the oil in a large skillet (something deep like this, not just a frying pan) and add the scallions, corn, bell pepper, and chile (I add the scallions and pepper first, so they cook longer and aren't so strong). Saute over high heat for 3 minutes, then add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with 1/2 teaspoon salt and a little pepper and turn the heat to low. Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. Divide among pasta plates, crumble the cheese over the top, and add the remaining cilantro. Serve with a wedge of lime.

(* cut out the white parts and seeds. See link for bell pepper seeding.)

1 comment:

Ben said...

Of course, the summer spaghetti is best made in summer, when you can get fresh corn and tomatoes.