Spring and summer in Charleston, SC have us making lighter fare. More fresh veggies, chicken on the grill atop mixed greens with a light vinaigrette to name a few. My family has always made sautéed veggies served over pasta but this time of year makes it extra special…
What’s so special about this time of year? *Vidalia onions for one. If you’ve never had a Vidalia onion, if you see it, buy it. You will typically see them in the stores from April through maybe August/September (if we’re lucky), it all depends on how the growing season goes. Vidalia’s are sweet onions, but nothing like a regular sweet onion. These are in a class all by themselves. I like to cut thin strips, it adds such a nice crunch to this pasta (important to me). Click HERE to read more about Vidalia onions!
Summer Pasta with Zucchini, Fresh Corn and Vidalia Onion
For two I use 1/2 package of pasta (your preference) – when water is close to a boil, sauté in olive oil:
1-2 zucchini (I buy medium/small’ish ones)
3/4 – 1 of a Vidalia onion, cut in thin strips (or amount you like)
About 1-2 minutes before pasta is done add:
Fresh corn, shucked and cut off the cob
Drain pasta when it’s done, scoop some into a bowl, top with the zucchini, onion, corn mixture and top with Parmesan (use a little more than I did above) – I don’t add salt, so I use the Parmesan as my salt 😉
Fresh pepper is nice too! Add anything (when sautéing or fresh when plated) else you like, banana peppers, fresh mushrooms
*Vidalia onions are grown in a small town in Georgie, aptly named, Vidalia, GA.
✍️ Until next time…