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Farfalle with Corn and Summer Squash

Farfalle with Corn and Summer Squash

Ingredients pour 4 servings:

  • 2 shallots
  • 2 garlic cloves
  • 2 green zucchini
  • 1 yellow zucchini
  • 400g (13 ounces) bow-tie pasta
  • 1 can of corn (300g - 10 ounces)
  • 1/2 chicken bouillon cube
  • Shaved Parmesan cheese
  • Olive oil
  • Salt, ground pepper


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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