Summer Vegetable Pasta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb corkscrew macaroni, such as rotini
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1/2 cup italian seasoned breadcrumbs
• 3 zucchini, about 1 pound and thinly sliced
• 4 ears corn, kernels scraped off
• 6 ounces swiss cheese, shredded
• salt
• pepper
• 1/4 cup fresh basil, finely chopped (chop the basil just before using to keep it from turning black)

Recipe

• 1 in large pot of boiling, salted water, cook the pasta until al dente.
• 2 drain, reserving 1 cup of the pasta cooking water and the pot.
• 3 meanwhile, in a small skillet, heat 2 t olive oil over medium heat.
• 4 add half of the garlic and cook until golden, about 30 seconds.
• 5 stir in the breadcrumbs and remove from the heat.
• 6 in the reserved pasta pot, heat the remaining 2 t olive oil over medium heat.
• 7 add the remaining garlic and cook until golden, about 30 seconds.; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.
• 8 stir in the corn, cooked pasta and reserved 1 cup pasta cooking water.
• 9 add 1 cup cheese and toss; season with salt and pepper.
• 10 stir the remaining cheese and basil into the breadcrumb mixture and sprinkle on top of the pasta.