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.