Summer Corn, Zucchini, and Basil Pasta

INGREDIENTS

Pasta (I used chickpea pasta)

Frozen or fresh corn (I used frozen sweet corn)

Kosher salt

Olive oil

Garlic, minced

Red chili flakes

Cherry tomatoes, halved

Zucchini, sliced into thin coins

Lots of basil, torn

Salt

Pepper

Lemon zest

Lemon juice

Parmesan cheese

METHOD

Bring a large pot of water to a boil and season with lots of kosher salt.

Add in pasta to boiling water. Stir. Cook according to package instructions. When the pasta is about done, add the frozen corn and cooked for ~ two minutes. Drain.

In the same pot, add olive oil, garlic, and red chili flakes. Cook for one minute and then add in tomatoes. Once tomatoes soften, add in zucchini and basil. Season with salt and pepper.

Add pasta and corn to the pot along with lemon juice, lemon zest, more olive oil if needed, salt, pepper, and parmesan cheese. Toss. Taste and adjust for seasoning.

Garnish with more basil and parmesan cheese.