Summer Pasta

I found this Recipe over a year ago while I lived in San Diego and used to make it when it was hot because it requires very little. It has delicious zucchini and corn in it as I make it, but you could add whatever is in your fridge. And the plus side, once you make it you can eat it hot, cold or room temp.

Summer Pasta

Adapted from Rachael Ray

Ingredients

1 box pasta (rigatoni, penne, fusilli)

1 zucchini, sliced

1 clove garlic minced

1 c corn kernels (I use frozen)

1/4 Parmesan cheese

Parsley, chopped

Directions

Cook pasta according to directions on box.

Heat extra virgin olive oil and garlic in a saute pan and add zucchini. Saute without stirring for 3-5 minutes over medium-high heat.

You want the zucchini to get some color but not absorb all the oil. Once you see the zucchini has browned a bit, start stirring at add the corn. Cook for a few minutes then add parsley and cheese.

Toss with the pasta and enjoy!