Recipe for Summer Squash and Corn Pasta 
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Yield:
4
Ingredients:
Amount Ingredient
5 x ears sweet corn, up to 6
4 sm summer squashes, diced, up to 6
(zucchini or scallop or crookneck)
3 tbl olive oil
Salt and pepper, to taste
2 x cloves garlic, minced
1/2 x red or green jalapeno chile
seeded and minced
1 x handful fresh cilantro leaves, chopped
2 tbl unsalted butter
2 tbl water
1 lb fresh spinach fettuccine
Instructions:
Instructions: Makes 4 servings. OVO-LACTO

A hearty dish that is bright with the zesty, sweet flavors of summer.

Cut kernels from cobs; set aside. In saute pan over medium heat, saute squash in oil until tender and a little brown, about 8 minutes. Season with salt and pepper. Add corn, garlic and chile to squash. Continue cooking a few minutes more. Add cilantro, reserving some for garnish, butter and water to pan. Taste dish and correct seasonings.

While squash is cooking, cook fettuccine in boiling water until al dente.

Drain and toss with squash mixture. Add a squeeze of lemon if corn is very sweet. Serve immediately garnished with remaining cilantro.

Makes 4 servings.

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