Spaghetti with Sweet Corn, Tomatoes, and Goat Cheese
Late summer is the perfect time to scoop up sweet seasonal vegetables like scallions, corn, and tomatoes. When vegetables are ripe, they do all the work for you in a dish like this.
INGREDIENTS | SERVES 4
- ½ box (8 ounces) spaghetti
- 2 tablespoons butter or oil
- 4 scallions, chopped
- 2 cups fresh corn kernels (about 3 ears)
- 1 cup diced red bell pepper
- 1 jalapeño pepper, finely chopped
- 3 tomatoes, diced
- ¼ cup chopped cilantro
- ¼ cup water or stock
- Salt and pepper to taste
- 2 ounces goat cheese, crumbled
- 1 lemon
Cook the pasta according to the package directions.
Heat the butter (or oil) in a large skillet over medium heat. Add the scallions, corn, red bell pepper, and jalapeño. Cook 3 minutes; add the tomatoes, cilantro, and ¼ cup water (or stock). Season to taste.
Add the pasta. Sprinkle in the crumbled cheese, and toss to distribute.
Divide into 4 portions, and garnish with additional chopped cilantro and lemon wedges.