Recipe

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• salt and pepper
• 3 tbsp extra virgin olive oil (or 2 tbsp oil and 1 tbsp butter)
• 1 cup corn kernel (from 2 or 3 ears )
• 1 cup diced zucchini or 1 cup summer squash ( from 2 or 3 small vegetables)
• 1 medium onions or 3 -4 shallots, diced
• 1/4 tsp minced garlic , to taste
• 1 -2 sprig tarragon
• 4 plum tomatoes
• 1 lb cut pasta ( like penne)
• grated parmesan cheese , optional

• 1 Set a large pot of water to boil and salt it.
• 2 Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
• 3 Cook, stirring occasionally, until corn begins to brown.
• 4 Add zucchini and some salt and pepper.
• 5 Cook, stirring occasionally, until zucchini begins to brown.
• 6 Add onion or shallots and garlic.
• 7 Cook, stirring occasionally, until onion softens, about 5 minutes.
• 8 Add tarragon and cook for 30 seconds, then tomatoes.
• 9 Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
• 10 While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
• 11 If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
• 12 When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese if desired.