Total Time
45mins
Prep 20 mins
Cook 25 mins

This is a great use for zucchini! Recipe is from Rachael Ray.

Ingredients Nutrition

Directions

  1. In large pot of boiling, salted water, cook the pasta until al dente.
  2. Drain, reserving 1 cup of the pasta cooking water and the pot.
  3. Meanwhile, in a small skillet, heat 2 T olive oil over medium heat.
  4. Add half of the garlic and cook until golden, about 30 seconds.
  5. Stir in the breadcrumbs and remove from the heat.
  6. In the reserved pasta pot, heat the remaining 2 T olive oil over medium heat.
  7. Add the remaining garlic and cook until golden, about 30 seconds.; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.
  8. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water.
  9. Add 1 cup cheese and toss; season with salt and pepper.
  10. Stir the remaining cheese and basil into the breadcrumb mixture and sprinkle on top of the pasta.
Most Helpful

5 5

A 10 Star Recipe! Definitely a new favorite. Try this and do not change a thing...the zucchini is perfectly cooked. I questioned steps #3-5 but it adds so much flavor! Fresh basil, corn and zucchini are essential! I used whole wheat pasta to make it healthier. This can easily serve six people. Rachael's recipes are the best...thanks for posting!