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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





Preparation:


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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