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As summer rolls in and farmers' markets burst with vibrant colors, fresh corn on the cob emerges as one of the season's most cherished ingredients. The recipe for Freezing Corn On The Cob Pasta Delight takes advantage of this sweet, crunchy vegetable, transforming it into a delightful pasta dish that is both satisfying and easy to prepare. With the added bonus of freezing, you can enjoy the taste of summer long after the season has passed.

Freezing Corn On The Cob Pasta Delight

Embrace the flavors of summer with Freezing Corn On The Cob Pasta Delight! This easy recipe transforms fresh corn into a delightful pasta dish, perfect for any meal. Bursting with sweet corn, vibrant veggies, and a touch of cheese, it offers a satisfying balance of textures and tastes. Best of all, you can freeze this dish to enjoy the essence of summer all year round. Discover how to whip up this delicious meal and savor those sun-soaked moments anytime!
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Ingredients
  

4 ears of fresh corn on the cob

8 oz of your favorite pasta (such as penne or fusilli)

1 cup cherry tomatoes, halved

1 medium zucchini, diced

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/2 cup fresh basil, chopped

1/2 cup grated Parmesan cheese

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Prep the Corn: Begin by shucking the corn, removing all the silk. In a large pot, bring salted water to a rolling boil. Carefully add the corn and cook for 4-5 minutes until it’s tender. Remove the corn from the pot and let it cool slightly. Once cool enough to handle, use a sharp knife to slice the kernels off each cob, setting the kernels aside.

    Cook the Pasta: Using the same boiling water, add the pasta and cook according to the package instructions until it reaches al dente. Before draining, reserve 1 cup of the pasta water for later use. Drain the pasta and set it aside.

      Sauté the Vegetables: In a large skillet over medium heat, pour in the olive oil. When the oil is hot, add the minced garlic and red pepper flakes (if desired), cooking for about 30 seconds until the garlic becomes fragrant. Incorporate the diced zucchini into the skillet and sauté for an additional 3-4 minutes, or until the zucchini is slightly tender.

        Combine Ingredients: Add the drained pasta to the skillet, along with the reserved corn kernels and the halved cherry tomatoes. Gradually pour in the reserved pasta water, a bit at a time, until you reach your preferred consistency for the sauce. Gently stir until all ingredients are well combined.

          Season & Serve: Remove the skillet from the heat and stir in the chopped basil, grated Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste, integrating all the flavors.

            Freezing Instructions: If you wish to freeze this dish for later enjoyment, let the pasta cool completely first. Portion it into airtight freezer containers, ensuring to leave some space for expansion. To enjoy later, thaw the container overnight in the refrigerator. Reheat in a skillet, adding a splash of water if needed to maintain moisture.

              Enjoy your delightful and vibrant Freezing Corn On The Cob Pasta, bringing the sweet taste of summer corn to your table year-round!

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6

                  - Presentation Tips: For a beautiful serving, plate the pasta in shallow bowls, topping each with extra Parmesan cheese and a sprinkle of fresh basil. Add a lemon wedge on the side for a pop of color and a dash of extra zest!