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Summer Zucchini Pasta Recipe
A quick and super fresh way to enjoy summer’s vibrant bounty‚ and full of skin-friendly vitamins and healthy fats to boot!
INGREDIENTS2 ears organic Corn, husks removed |
DIRECTIONSSet the oven to broil and move a baking rack on the second-to-top shelf. Place the corn on a baking sheet, and rub with 1 tablespoon olive oil and a sprinkle of salt. Roast for about 10 minutes, rotating every few minutes, until corn is golden. Remove from oven and let cool. Once cool enough to handle? cut the kernels from the husks over a large bowl. Discard the husks. In a food processor, combine 2 tablespoons of olive oil with the garlic, lemon juice, camu powder, parsley, mint, red pepper flakes, and ½ teaspoon sea salt. Blend into a sauce, then add the capers and pulse a few times to chop. Warm the remaining 1 tablespoon olive oil a large sauté pan over medium heat. Add the zucchini, and sauté until bright green, about 2 minutes. Add the corn kernels? beans, and a couple spoonfuls of the green sauce, and sauté until all ingredients are warmed and zucchini is tender, about 2-3 minutes longer. Remove from heat and toss in remaining sauce and cherry tomatoes. Serve warm or cold. Makes: 4 servings Submitted by: Julie Morris | Luminberry |
A quick and super fresh way to enjoy summer’s vibrant bounty‚ and full of skin-friendly vitamins and healthy fats to boot!
Ingredients
2 ears corn, husked
¼ cup olive oil, divided
Sea salt
1 large clove garlic
1 Tbsp. fresh lemon juice
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½ tsp. Navitas Organics Camu Powder
½ cup parsley, packed
3 Tbsp. fresh mint, minced
Pinch red pepper flakes
1 Tbsp. capers
3 zucchini or summer quash, shaved into noodles
1 cup cooked cannellini beans
½ cup cherry tomatoes, halved
Directions
- Set the oven to broil and move a baking rack on the second-to-top shelf. Place the corn on a baking sheet, and rub with 1 tablespoon olive oil and a sprinkle of salt. Roast for about 10 minutes, rotating every few minutes, until corn is golden. Remove from oven and let cool.
Once cool enough to handle, cut the kernels from the husks over a large bowl.
- In a food processor, combine 2 tablespoons of olive oil with the garlic, lemon juice, camu powder, parsley, mint, red pepper flakes, and ½ teaspoon sea salt. Blend into a sauce, then add the capers and pulse a few times to chop.
Warm the remaining 1 tablespoon olive oil a large sauté pan over medium heat. Add the zucchini, and sauté until bright green, about 2 minutes. Add the corn kernels, beans, and a couple spoonfuls of the green sauce, and sauté until all ingredients are warmed and zucchini is tender, about 2-3 minutes longer. Remove from heat and toss in remaining sauce and cherry tomatoes. Serve warm or cold.