Thinking about what you eat and why you eat it? Wondering what a really healthy diet might look like?
Welcome to the world of Mark Bittman.
Bittman is the Special Advisor on Food Policy at Columbia University’s Mailman’s School of Public Health. He’s written thirty (30!) books on food and cooking. He was the lead magazine food writer for The New York Times for decades. You’ve probably seen him on The Today Show (where he is a regular guest), or on Jimmy Kimmel Live, or listened to him on NPR’S All Things Considered or Fresh Air. He’s received six James Beard awards. He maintains a popular food site: markbittman.com.
And then…there was that Ted Talk that now has 4,914,893 views.
Bittman’s message is that we can eat responsibly and healthfully AND enjoy our food.
Here is an adaptation of one of his recipes: Pasta With Corn, Zucchini and Tomatoes. This recipe is a perfect way to showcase fresh summer vegetables and Bittman, in the original New York Times piece that accompanied this recipe, urged cooks to experiment, subbing in whatever is freshest at the farmers market or in your garden.
Pasta With Corn, Zucchini and Tomatoes
Ingredients
- Salt and pepper
- 3 T. extra virgin olive oil
- 2 to 3 C. corn kernels
- 1 C. diced zucchini
- 1 medium onion (diced)
- 2 large garlic cloves (minced)
- 2 sprigs fresh tarragon
- 2 large tomatoes (diced)
- Chili flakes (optional)
- 1 C. Parmesan Cheese (grated)
- 1/2 pound penne or other pasta
- Garnish of fresh herbs
Directions
- Step 1 Bring a pot of salted water to a boil. Put pasta into boiling water and cook until tender. This will take 10-15 minutes. When the pasta is done, drain. Toss the cooked pasta with a little butter (or oil) and set it aside until your sauce is done.
- Step 2 Heat 2 T. oil in a large skillet over medium heat. Sauté corn, stirring occasionally, until the corn is slightly browned. Add zucchini and some salt and pepper. Sauté, stirring occasionally, until the zucchini begins to brown. Add onion and garlic to the pan and sauté until the onion softens. This will take about 5 minutes. Add fresh tarragon to the pan (or the fresh herb of your choice–fresh basil, for example) and sauté for about 30 seconds. Add tomatoes and optional chili flakes. Continue to cook. When the tomatoes begin to break down, reduce the heat. If your sauce begins to dry out, add some of the pasta cooking water.
- Step 3 Toss pasta with sauce and remaining oil or butter. Sprinkle pasta with cheese. Garnish with a sprig of fresh herbs.
