Pasta Limone With Sauteed Garden Veggies

1. 1

   Cut the zucchini into medium thick coins.

2. 2

   Using a sharp knife, cut the kernels off the corn cob and into a bowl with the zucchini.

3. 3

   Mix them together with some salt, pepper, and a teaspoon of oil, then put in a large frying pan over maximum heat.

4. 4

   Allow the vegetables to cook while you prepare the pasta.

5. 5

   In a large bowl, mix the noodles with the olive oil, lemon, salt, pepper, and more of the herbs.

6. 6

   Continue to stir the vegetables, making sure they don't stick or burn.

7. 7

   When the zucchini is translucent and the corn kernels turn brown around the edges, they are almost done.

8. 8

   Reduce the heat and mix in the pasta, making sure to combine the vegetables and noodles evenly.

9. 9

   When the pasta and veggies are fully mixed, turn off the burner and scoop the food onto four plates.

10. 10

    Each plate will have a little more than two cups of food, more than half vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.