Okra, Corn, Tomato and Zucchini Succotash with Basil Lime Buttered Noodles

Okra, Corn, Tomato and Zucchini Succotash with Basil Lime Buttered Noodles

I knew the man was lying when he said I thought I knew you. How do I know? The man’s license plate said Connecticut and I don’t know anyone from that state!
Moral of the story: As soon as you get into your car LOCK the doors!

I told a friend of mine the other day that this recipe is so good I just wanted to bury my face in it! It highlights summer’s fresh produce and the basil lime butter just make the noodles sing!

Okra, Corn, Tomato and Zucchini Succotash with Basil Lime Buttered Noodles

Succotash:
2 tablespoons olive oil
1 cup Vidalia onion, 1/2 inch dice
2 teaspoons minced garlic
1 cup zucchini, 1/2 inch slices cut into half moons
1/2 pound okra sliced in half lengthwise
3 ears fresh corn, kernels cut from corn and cobs scraped
2 cups garden tomatoes, 2 inch dice
Kosher salt and freshly ground pepper, to taste

Heat oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic and zucchini. Cook for 1 minute. Add okra, corn and tomatoes. Cook for 7 to 10 minutes over medium heat until the tomatoes break down. Season succotash with kosher salt and pepper. Set succotash aside, make basil butter and cook noodles.

Basil Lime Buttered Noodles:
1/2 cup unsalted butter, softened
2 teaspoons minced garlic
pinch of kosher salt
1/2 cup fresh basil leaves
1/4 cup lime juice
16 ounces rotini noodles

Process butter, garlic, salt, basil leaves and lime juice in a mini food processor or blender. Set aside. Cook and drain noodles. Place drained noodles in a large bowl. Stir in basil butter. Serve succotash over basil lime buttered noodles. Garnish with fresh basil leaves. Enjoy Friends!

Published in The News and Neighbor on August 13, 2013

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