This pasta is at once sweet and spicy, getting it’s hit from some jalapenos and red pepper flakes (the latter of which were not in the original recipe but I thought it rather prudent to add them in) and it’s sweetness from the corn and zucchini.  It’s a meal so simple and fresh flavored that you’ll swear you’re eating summer.


  • 4 to 6 small summer squashes (I used a farmer’s market mix of pattypan and zucchini), chopped small
  • 5 to 6 ears sweet corn (or 1 lb frozen corn)
  • 1/4 cup cilantro leaves, chopped
  • 2 cloves garlic
  • 1 tbsp butter
  • 1 jalapeno pepper, minced
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 lb pasta
  • salt and pepper, to taste
  • 1 lemon


1. Cut the squashes into small dice.  Cut the corn kernels from the cob.  Peel and chop the garlic and jalapeno finely.  Bring a large pot of salted water to a boil.

2. Heat the olive oil in a large non-stick skillet.  Saute the squash in the olive oil until tender and a little brown.  Season with salt and pepper.  Add corn, garlic, jalapeno, and red pepper flakes to the squash.  Cook a few minutes more.

3. Finely chop the cilantro.  Add the cilantro and butter to the pan.  Taste and correct seasoning.

4. Boil the pasta, add it to the pan and toss all together.  Squeeze one lemon’s worth of juice over the pasta.  Serve immediately.