Summer Pasta with Corn and Zucchini
Servings: 4
Ingredients
- 1 tablespoon olive oil extra virgin
- 2 cups sweet corn freshly cut from cob or defrosted from frozen
- 1 1/2 cups zucchini diced
- 2 tablespoons unsalted butter
- 3 cloves garlic minced or finely chopped
- 2 cups Rao’s Homemade Marinara Sauce
- 1/2 lb. Rao’s Homemade Spaghetti Pasta cooked to al dente (reserve 1/3 cup pasta water*)
- 2 to 3 handfuls fresh baby spinach
- salt and pepper to taste
- 1 to 2 teaspoons crushed hot pepper flakes optional
Instructions
- Heat 1 tablespoon olive oil in a large sauté pan over medium high heat. After a minute or two, add the corn and zucchini and let cook for a few minutes or until the vegetables are lightly browned. Add the butter and the garlic and mix together and let cook for another 2 minutes or so.
- Add the Rao’s Homemade Marinara Sauce into the pan and mix together and let cook and heat through for about 3 to 4 minutes. Add the cooked pasta directly into the pan and the baby spinach and add a splash of two of your reserved pasta water*.
- Turn the heat off and, using tongs, toss together the pasta with the cooked vegetables and the Rao’s Homemade Marinara Sauce until the spinach has wilted and is softened. Season with salt and pepper to taste and some crushed hot pepper flakes if desired. Serve immediately and enjoy!