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 Time15minutes
Cook Time15minutes
Total Time30minutes
AuthorKatie Morford
Ingredients
12ounceslinguine,fettuccini or spaghetti
2tablespoonsextra-virgin olive oil
2large cloves garlic,minced
2ears of corn,shucked, kernels cut off the cobs
2medium zucchini,1/3-inch dice
2medium ripe tomatoes,chopped
3tablespoonsfinely chopped fresh basil
¼fresh lemon
Salt
Pepper
Parmesan cheese
Instructions
Bring a large pot of salted water to boil. When the water is boiling, add the pasta and cook until al dente.
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.
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.