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

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

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 make the noodles sing!

Okra, Corn, Tomato and Zucchini Succotash with
Basil Lime Buttered Noodles 
– makes 10-15 servings

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
Garnish: fresh basil leaves

Heat oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic and zucchini. Cook 1 minute. Add okra, corn and tomatoes. Cook for 7 – 10 minutes over medium heat until the tomatoes break down. Season succotash with kosher salt and pepper. Set succotash aside then 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, and basil leaves in a food processor or blender. Add lime juice and process again. 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 30, 2017

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