Sunday, October 3, 2010

I heart cooking clubs- Farewell Food

The group I heart cooking clubs focuses on one chef for a period of 6 months and then moves on to a new chef. It is really such a great way to get to know new chefs and to push yourself to try new things. I will be honest, before joining the group, I really had no idea who Mark Bittman was. Now his recipes have become a staple in my home and even when I don't follow a recipe exactly, I will still grab my big, red How to Cook Everything book to see what the best way is to slice some fruit or how to prepare some other fill-in-the-blank. So for me this isn't really goodbye because Mr. Bittman is here to stay! Which is really what this group is about. I have found a new favorite that I don't think I would have found otherwise.
However in keeping with the farewell theme, I decided to say farewell to summer as well as Mark Bittman. I found a tasty and simple recipe that has become another meatless favorite!

Pasta with Corn, Zucchini, and Tomatoes

  • Salt
  • 3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
  • 1 cup corn kernels (from 2 or 3 ears)
  • 1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
  • 1 medium onion or 3 or 4 shallots, diced
  • 1/4 teaspoon minced garlic, optional
  • 1 sprigs tarragon
  • 4 plum or 2 large tomatoes, diced
  • 1 pound cut pasta, like penne, rigatoni, or fusilli
  • 1. Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • 2. Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • 3. While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.


  1. This really is a beautiful recipe and I love the wagon wheel pasta! So glad that you have enjoyed Mark Bittman. I hope you'll join us for the next 6 months :-)

  2. We are on the same wavelength this week--I will keep cooking Bittman and I used corn in my IHCC farewell recipe. ;-) Great pick. This pasta looks fresh and delicious--I love the wagon wheels too.

  3. I too felt like I learned so much from Bittman! This sounds like an awesome pasta dish to say goodbye to both him and to summer. Although it's not really goodbye is it, just see ya later!