Summer Vegetable Pasta

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READY IN: 15mins
Recipe by Dudemickgal

Rachael Ray

Ingredients Nutrition

Directions

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

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