Summer Pasta with Corn, Lime, and Cream

I love Catherine Newman's cooking blog. She's got loads of fun creative recipes, and the way she writes them up is fantastic. This is a summery recipe we've had several times recently (fast and delicious). You can check out all her recipes here.

(Disclaimer: I don't add pickled jalapenos, mint, or cilantro, and I've only used half-and-half.)

Summer Pasta with Corn, Lime, and Cream
Serves 4-6
Total time: 30 minutes

You could use all of one of the herbs here--cilantro or mint or basil--but the combination is truly intoxicating. And while the dish works better with heavy cream, you can swap in half and half need be: just be sure to reduce it a bit in the pan before adding the lime juice, or it will be inclined to curdle slightly (which is not a big deal, but still, it's nicer to look at if it doesn't). Final notes: whole wheat pasta makes this a more wholesome dish, and if you want to boost it's main-dish status, you could certainly add some shrimp (really? did the Spettro dish always have shrimp?) or some sliced grilled chicken.

Olive oil
1 1/2 pounds zucchini, quartered lengthwise and sliced
1 teaspoon kosher salt (or half as much table salt)
1 large clove of garlic, pressed or finely chopped
3 ears of corn, sliced off the cob (or 1 1/2 cups frozen corn kernels)
1 cup of heavy cream (or half and half)
1 cup of chicken or vegetable broth (I like Rapunzel Vegan Vegetable Bouillon with Sea Salt)
1 teaspoon sugar
1 tablespoon pickled jalapenos, finely chopped (optional)
The zest and juice of 1/2 a lime
12 ounces egg noodles or whole wheat pasta
1/2 cup (combined) mint, basil, and cilantro, finely chopped

In a wide skillet over medium-high heat, heat a large bloop of the olive oil (1-2 tablespoons) then add the zucchini and salt and sauté, stirring occasionally, until it is starting to brown, around 3 minutes.

Add the garlic and corn and sauté for another 3 minutes, until the veggies are just starting to get tender, then stir in the cream, broth, sugar, jalapenos, and lime zest, and simmer until thickened, around (say it with me) 3 minutes.

Meanwhile, cook the pasta in heavily salted water until just tender, then drain.

Add the lime juice to the skillet and taste for salt, then stir in the pasta and herbs and bring it all to a gentle simmer. Taste for seasoning (add more lime zest or juice or more salt if the pasta needs a lift) and serve.

Roasted Vegetable Lasagna

Nadine says the vegetables and marinade can be enjoyed just by themselves--no need to make them into lasagna. However, if you want to gild the lily . . .

Roasted Vegetable Lasagna
by Nadine Bailey

Marinade:
1/2 cup olive oil
2 tbsp. red wine vinegar
1 tbsp. capers, chopped
1 tbsp. parsley, chopped
1 clove garlic, chopped
1 tsp. tomato paste
salt and pepper

Vegetables:
1 red pepper
1 large eggplant, sliced lengthwise, salted, rinsed, and well-drained
2 large zucchinis, sliced thinly lengthwise
1 sweet potato, thinly sliced lengthwise
6 Roma tomatoes, quartered

Lasagna:
12 oz. fresh lasagna noodles (or dried noodles, cooked)
1/3 cup pesto
olive oil
1 cup parmesan cheese, freshly grated.

Preheat the oven to 400. Combine marinade ingredients in a bowl and whisk thoroughly.

Cut red pepper in half lengthwise. Remove seeds and membranes and cut into large, flattish pieces. Grill until skin blackens a blisters. Place on a cutting board, cover with a tea towel; allow to cool. Peel, discard skin, and cut flesh into thick strips. Place red pepper and remaining vegetables into large baking dish; coat with half the marinade. Back for 15 minutes, turn and coat again with remaining marinade. Cook for another 15 minutes.

Cut the pasta into 24 sheets, each 4x6 inches. Make 6 individual stacks in the following order: pasta, zucchini and sweet potato, 2 tsp. pesto, pasta, eggplant and red pepper, pasta, tomatoes, 2 tsp. pesto, pasta. Transfer the stacks to greased baking dish. Brush the tops with olive oil, and sprinkley iwth grated Parmesan. Bake for 15-20 minutes or until heated through and tender.