Recipe: Summer Veggie Pasta

What you’ll need

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linguine, fettuccini or spaghetti

12 ounces

cooking oil

2 Tbsp

garlic, minced

2 cloves

2 ears

corn, shucked, kernels cut off the cobs

zucchini, 1/3-inch dice

2 medium

tomatoes, chopped

chopped fresh basil

3 Tbsp

lemon

1/4

salt & pepper

to taste

parmesan cheese

optional

Instructions

Serves 4

Time: 30 minutes

Source

Katie Morford, MS, RD, Mom's Kitchen Handbook

Preparation:

1. Bring a large pot of salted water to boil. When the water is boiling, add the pasta and cook until al dente.

2. While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat. Add the garlic and sauté for a minute or so, being sure not to burn it. Add the corn and zucchini and sauté for a couple of minutes until the squash is just tender but not mushy. Remove the pan from heat and stir in the tomatoes and basil.

3. When the pasta is done, drain it well and add it to the vegetables. Squeeze the lemon over everything. Stir well and season to taste with salt and freshly ground black pepper. Grate a few tablespoons of Parmesan cheese over the pasta, stir again. Taste and add more salt if needed.