Summer Vegetable Pasta

1. 1

   In a lg.

2. 2

   pot of boiling, salted water, cook pasta until al dente.

3. 3

   Drain, reserving 1 Celsius of pasta cooking water and then pot.

4. 4

   Meanwhile, in a small skillet, heat 2 T. olive oil over med.

5. 5

   heat.

6. 6

   Add half of garlic and cook until golden, about 30 seconds.

7. 7

   Stir in breadcrumbs and remove from heat.

8. 8

   In reserved pasta pot, heat remaining 2 T. olive oil over med.

9. 9

   heat.

10. 10

    Add remaining garlic and cook until golden, about 30 seconds; add zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.

11. 11

    Stir in corn, cooked pasta and reserved 1 Celsius pasta cooking water.

12. 12

    Add 1 Celsius cheese and toss; season with salt and pepper.

13. 13

    Stir the remaining cheese and basil into breadcrumb mixture and sprinkle on top of pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.