Ingredients
Vegetables and Aromatics
- 2 cups sweet corn (freshly cut from cob or defrosted from frozen)
- 1 1/2 cups zucchini (diced)
- 3 cloves garlic (minced or finely chopped)
- 1 to 2 teaspoons crushed hot pepper flakes (optional)
- 2 to 3 handfuls fresh baby spinach
Pan Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cups Rao’s Homemade Marinara Sauce
Pasta
- 1/2 lb. Rao’s Homemade Spaghetti Pasta (cooked to al dente, reserve 1/3 cup pasta water)
Seasoning
- Salt and pepper to taste
Instructions
- Heat and sauté vegetables: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. After a minute, add the corn and diced zucchini and cook for several minutes until the vegetables are lightly browned. Then add 2 tablespoons of unsalted butter and minced garlic, mixing together and cooking for about 2 more minutes to release the flavors.
- Add marinara sauce and cook: Pour 2 cups of Rao’s Homemade Marinara Sauce into the pan with the sautéed vegetables. Stir to combine and let the sauce heat through for 3 to 4 minutes.
- Combine pasta and spinach: Add cooked al dente spaghetti directly into the pan along with 2 to 3 handfuls of fresh baby spinach. Add a splash or two of the reserved pasta water to loosen the sauce if needed. Turn off the heat.
- Toss and season: Using tongs, toss the pasta with the vegetables and marinara sauce until the spinach has wilted and softened. Season with salt, pepper, and optional crushed hot pepper flakes to taste. Serve immediately and enjoy!
Notes
- Reserve pasta water to adjust the sauce consistency as needed.
- Fresh or frozen corn can be used interchangeably.
- Adjust the crushed red pepper flakes quantity according to your preferred spice level.
- Use freshly minced garlic for best flavor.
- Cook pasta just until al dente to avoid overcooking in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
