ZUCCHINI CORN & MINT
Ingredients:
4 ears of corn scraped off the cob
6 small zucchinis, green & yellow, cubed
1 medium size onion, chopped
half a cup (leaves of 3 or 4 stems) fresh mint, chopped
1 cup white wine
3 TB olive oil
10 oz. Farfalle, cooked
salt & pepper to taste
several tsp. of grated Parmesan cheese
Preparation: Sautee onion in oil, then add corn and zucchini; when it begins to soften, add white wine and cover on low heat until tender. Then gently stir in the cooked pasta and chopped mint. Shut off heat and let flavors blend for a few minutes. Serve and sprinkle with cheese.
Warm crunchy bread makes a nice accompaniment as does a glass of wine! :)
Courtesy Soons Customer Jerry Heitmann, Fresh Meadows, NY