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Summer Vegetable Pasta

This pasta is especially appealing for summer cooking since it fills the bill for a “15 Minute Fix”: a meal that can be pulled together start to finish in a quarter of an hour. No need to be behind the stove for long on a steamy day. Once the pasta water boils, the clock starts ticking.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Katie Morford


  • 12 ounces linguine, fettuccini or spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 2 ears of corn, shucked, kernels cut off the cobs
  • 2 medium zucchini, 1/3-inch dice
  • 2 medium ripe tomatoes, chopped
  • 3 tablespoons finely chopped fresh basil
  • ¼ fresh lemon
  • Salt
  • Pepper
  • Parmesan cheese


  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.