Title: Summer squash & corn pasta
 Categories: Vegetables
      Yield: 4 Servings
 
      5 sm Summer squash
           Zucchini, scallop, crookneck
           (4 to 6)
      5    Ears of corn
      2    Cloves garlic
    1/2    Jalapeno pepper
      3 tb Olive oil
           Salt and pepper
      1    Handfulfresh cilantro leaves
      2 tb Unsalted butter
      4 tb Water
      1 lb Fettucini -- fresh thin
    1/2    Lemon
 
  Cut squash into small dice. Cut kernels from cobs. Peel and chop
  garlic fine. Chop jalapeno fine. Saute the squash in the olive oil
  until tender and a little brown; season with salt and pepper. Add the
  corn, garlic and jalapeno to the squash. Continue cooking a few
  minutes more. Finely chop the cilantro, reserving some leaves for
  garnish. Add the cilantro,butter and water to the pan. Taste and
  correct the seasoning. Boil the fettucini, add it to the pans and
  toss all together. Add a squeeze of lemon juice if the corn is very
  sweetServe immediately, garnished with the reserved cilantro leaves.