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Pasta with corn, shredded marrows and mozzarella

Pasta with corn, shredded marrows and mozzarella

10 minutes

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Pasta with corn, shredded marrows and mozzarella

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

4 cobs sweetcorn
350 g baby marrows
5 T olive oil, plus extra for drizzling
2 cloves garlic, crushed
Basil leaves a handful, torn
Sea salt and freshly ground black pepper
300 g penne rigate, cooked until al dente
1 ball fior di latte mozzarella, shredded

Method

Slice the corn from the cobs and shred the marrows using a vegetable shredder. Stir fry the vegetables in 3 T olive oil for about 4 minutes. Stir in the garlic, basil and seasoning, to taste.

Toss the hot, drained pasta with 1–2 T olive oil. Mix with the vegetables.

Top with shredded mozzarella and drizzle with olive oil. Serve immediately.

Cook’s note: Add some shredded ham and grated Parmesan, if you like.

Search our glossary for clarity on these recipe terms:

Al dente

Penne rigate

Fior di latte