These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Southwestern Wagon Wheels With Zucchini, Corn, and Tomatoes

From The Cumming Harvest - Closed

<p>This is my favorite pasta recipe. It&#8217;s quick and simple. My only problem is that I forget to start cooking the pasta first, so I&#8217;ve added that as a step to the original recipe.</p>
Source: 100 Great Pasta Recipes (Ladies' Home Journal) (Entered by Lois Dewey)
Serves: 6 servings

1 Tablespoon Butter or margarine
1 cup minced onions
2 medium Zucchini, cut into 1/4 inch thick half-moons
1 teaspoon minced garlic
1 can tomatoes (14 oz)
1 can chopped green chilies, drained (4 oz)
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
1/2 cup whipping cream
1 cup whole kernal corn (fresh or frozen)
1 pound ruote (wagon wheels pasta)

Step by Step Instructions
  1. Don't forget to cook the pasta
  2. Melt the butter in a large skillet over medium-high heat. Add the onions and cook for 3 minutes. Stir in the zucchini and garlic and cook for 1 minute.
  3. Carefully add the tomatoes, green chilies, salt and pepper. Simmer, stirring to break up the tomatoes, for 5 minutes. Stir in the cream and corn and boil for 3 minutes.
  4. Toss the sauce with the hot pasta in a serving bowl.