Summer Pasta

Chockfull of fresh summer vegetables this pasta makes a grand presentation. Browning the corn kernels adds a smoky flavor to the dish.


2 tablespoons olive oil
2 cups fresh corn kernels cut from cob or frozen, thawed
2 small zucchini, cut into 1/2-inch chunks
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shallots, coarsely chopped
1 large clove garlic, chopped
6 plum tomatoes, diced
1/4 cup fresh basil leaves, chopped
2 tablespoons capers

1 pound linguine
grated Parmesan cheese


Heat oil in a large skillet over medium-high heat. Add corn and sauté until kernels begin to brown. Add zucchini, salt and pepper. Cook until zucchini begins to brown, stirring often. Add shallots and garlic. Sauté another few minutes. Stir in tomatoes and honey. Cook until tomatoes begin to soften but are still chunky. Stir in basil and capers just before serving.

Meanwhile cook linguine according to package directions. Put in a large shallow bowl. Top with sauce and Parmesan cheese.

Serves: 4-6

golden blossom honey product