Quick & Easy

Zucchini and corn pasta

A quick and easy zucchini and corn pasta from Australian Women's Weekly.
zucchini and corn pasta
2 Cup



1.Melt butter in a small saucepan; cook tomato and zucchini, stirring, over medium heat, until vegetables are tender.
2.Meanwhile, cook risoni in a medium saucepan of boiling water until tender; drain.
3.Combine warm risoni and vegetable mixture with corn in a small bowl.

Store, covered, in the fridge for up to 2 days. Recipe is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Risoni is a small rice-shape pasta available from most supermarkets and Italian delicatessens.


Related stories