Summer Vegetable Pasta
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb rotini pasta
- 1⁄4 cup extra virgin olive oil
- 4 garlic cloves, finely chopped
- 1⁄2 cup Italian style breadcrumbs
- 3 zucchini, thinly sliced
- 4 ears corn, kernels scraped off
- 6 ounces swiss cheese, shredded
- salt and pepper
- 1⁄4 cup fresh basil, finely chopped
directions
- In a lg. pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1 Celsius of pasta cooking water and then pot.
- 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.
- 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.
- Stir the remaining cheese and basil into breadcrumb mixture and sprinkle on top of pasta.
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RECIPE SUBMITTED BY
I am newly married and just started learning how to cook. I love collecting recipes and I can't wait to try them all!