Pasta with Zucchini, Corn and Cilantro

A simple pasta with zucchini, corn and cilantro that hearty enough for a vegetarian main dish and also make an quick side dish. The recipe is adapted from Vegetables by Alice Waters.



4 small or 2 medium zucchini 

3 Tablespoons olive oil

2 cloves garlic, chopped

Pinch of red pepper flake (optional)

4 ears of corn, blanched and cut off the cob

3 Tablespoons unsalted butter

1 cup water from blanching the corn

¼ cup chopped cilantro (more or less depending on your taste)

½ a lemon

Salt and pepper to taste

1 lb fettuccine



Using fresh pasta (I buy it from a local Italian store) takes this dish to the next level.