Farfalle with Corn and Summer Squash
Ingredients pour 4 servings:
Cook the pasta as indicated on the package.
Peel and finely chop the shallots and garlic.
Wash the zucchini, trim and discard the ends and chop into thin rounds.
In a large oiled pan, fry the zucchini on medium heat until lightly browned, about 10 minutes.
Add the corn, shallots, pressed garlic and 125mL (1/2 cup) of chicken broth. Season and cook for another few minutes.
Strain the pasta and incorporate into the vegetables. Stir and cook for another 3 minutes. Season to taste.
Serve with shaved Parmesan.
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