Pasta with corn, shredded marrows and mozzarella

Pasta with corn, shredded marrows and mozzarella

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  • 4
  • Health conscious
  • 15 minutes
  • 10 minutes
  • Eagle’s Nest Sauvignon Blanc 2011


  • 4 cobs sweetcorn
  • 350 g 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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