Pasta with Fresh Corn, Zucchini & Basil
Ingredients
- 1 poundpasta
- 3 earscorn
- 2 mediumzucchini
- 1½ cupscherry tomatoes
- ·fresh basil
- 3 clovesgarlic
- ⅓ cupolive oil
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic
- 02
Tear or chop a large handful of fresh basil
Method
- 01
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain and set aside.
- 02
While pasta cooks, cut corn kernels from the cob using a sharp knife. Cut zucchini into half-moons, about 1/4 inch thick.
- 03
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add zucchini and cook for 3 to 4 minutes, stirring occasionally, until just tender. Add corn kernels and cook for 2 minutes more.
- 04
Add cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften. Remove from heat.
- 05
Toss hot pasta with the vegetable mixture and remaining 1/4 cup olive oil. Squeeze juice from 1 lemon over the top and season with salt and pepper to taste. Tear basil over the dish and serve immediately.
Spice Tips
For a subtle heat, add 1/4 teaspoon red pepper flakes when cooking the zucchini. A tiny pinch of garlic powder or freshly grated parmesan adds savory depth without overwhelming the fresh vegetables.