CREAMY CORN AND COURGETTE SPAGHETTI WITH BURST CHERRY TOMATOES AND PARMESAN
Serves 4
Ready in 35 minutes
Ingredients
Tomatoes
■ 1 drizzle of oil
■ 500g cherry tomatoes
■ 1 pinch chilli flakes (optional)
Spaghetti
■ 2 courgette, peeled into ribbons
■ 250g spaghetti Sauce
■ 3 garlic clove, thinly sliced
■ 1 brown onion , thinly sliced
■ 2 corn cob, kernels removed
■ 1 drizzle of oil
■ 1⁄2 cup vegetable stock
■ 2⁄3 cup cream
■ 50g grated parmesan
■ 1⁄2 tsp salt
To serve
■ 50g grated Parmesan
■ 20g pine nuts
Method
Before you start: Bring a large pot of salted water to the boil with the lid on.
Cook tomatoes: Heat the oil in a medium pot (with a lid) on medium heat. Add the tomatoes and chilli flakes, if using, to the pot, cover and cook for about 10-12 minutes, tossing occasionally, until the tomatoes are soft. Season well with salt and pepper.
Cook spaghetti: Peel courgette into ribbons and set aside. Cook the spaghetti in pot of boiling water on high heat for 12-14 minutes, until tender. Reserve 1⁄
2 cup pasta water, add courgette to pot, then drain immediately.
Prep sauce: Thinly slice the garlic and onion and set aside. Lay corn lengthways on a chopping board. Use a sharp knife to cut the kernels off one side of the cob, then rotate the cob so it is laying on the flat side.
Continue cutting and rotating, until all kernels have been removed.
Cook sauce: Heat oil in a large frypan on medium-high heat. Cook the garlic, onion and corn for 2-3 minutes, until softened. Add stock and cream and simmer for 3-4 minutes, until sauce has reduced and thickened. Remove from heat and stir through first measure of parmesan and salt. Season to taste with salt and pepper. Keep warm.
To finish: Add spaghetti and courgette to pan with sauce and toss to combine. Add a splash of pasta water, if needed.
Serve: Top spaghetti with tomatoes, remaining parmesan and pine nuts.