Pasta with corn, shredded marrows and mozzarella
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- Phillippa Cheifitz
- 4
- Health conscious
- 15 minutes
- 10 minutes
- Eagle’s Nest Sauvignon Blanc 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
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