Ingredients
Sauce:
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
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 cup fresh basil leaves, chopped
2 tablespoons capers
1 pound linguine
grated Parmesan cheese
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
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
Meanwhile cook linguine according to package directions. Put in a large shallow bowl. Top with sauce and Parmesan cheese.
Serves: 4-6
