Name: Zucchini and corn pasta
Cook time: 12 min
Total time: 12 min
Ingredients: 20 gram butter; 1 tomato (50g), chopped finely; 1 zucchini (90g), grated coarsely; 1/3 cup (60g) risoni pasta; 2 tablespoon creamed corn

Ingredients

20 gram butter

1 tomato (50g), chopped finely

1 zucchini (90g), grated coarsely

1/3 cup (60g) risoni pasta

2 tablespoon creamed corn

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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