Zucchini, Corn and Basil Pasta
Last night I made a quick pasta after a long day that ended at about 9:30. It’s a light dish that features fresh corn, zucchini and basil over whole wheat pasta, so it’s a good meal to eat late at night. This recipe makes 2 big servings.
1/2 box whole wheat thin spaghetti
1 T olive oil
3 cloves garlic, chopped
1/4 t red pepper flakes (or to taste)
1 large zucchini, cut into matchsticks
1 fresh corn cob, kernels removed
1/4 fresh basil, cut into fine shreds (also known as “chiffonade,” which means you tightly roll the leaves into a bundle and cut into thin strips with a knife)
lots of Parmesan
Cook pasta and save 1/2 c pasta water. Heat oil over medium heat in non-stick skillet. Add garlic when hot and cook 1-2 minutes until it begins to turn golden. Add red pepper flakes and stir for a moment. Add the zucchini and corn, season with salt and pepper and saute until crisp-tender, about 4-6 minutes (or longer if you like your vegetables softer). Add the cooked spaghetti and some of the pasta water to moisten the mixture. Toss with fresh basil and Parmesan.