Lunch

Spaghetti with Fresh Corn, Zucchini & Mint Agrodolce

Name: Spaghetti with Fresh Corn, Zucchini & Mint Agrodolce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 200g dried spaghetti; 200g corn kernels (fresh or frozen, thawed); 2 medium zucchini (about 300g); 4 cloves garlic, thinly sliced; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon honey; 12 fresh mint leaves, torn; Sea salt and black pepper; ¼ teaspoon red pepper flakes (optional); Grana padano or parmesan (optional, for finishing)

Al dente spaghetti tossed with quickly charred corn kernels, thin ribbons of zucchini, crispy garlic, and fresh mint, dressed in a warm sweet-tart agrodolce of vinegar and honey. No cream, no meat—pure summer vegetable technique.

775calper serving 24gprotein 110gcarbs 28gfat 10min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this