Summer Vegetable Pasta

1. 1

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

2. 2

   Drain, reserving 1 cup of the pasta cooking water and the pot.

3. 3

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

4. 4

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

5. 5

   Stir in the breadcrumbs and remove from the heat.

6. 6

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

7. 7

   Add the remaining garlic and cook until golden, about 30 seconds.

8. 8

   ; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.

9. 9

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

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.