This is a great way to sneak veggies into your pasta! The corn gives it a nice sweet flavor.

Rachel Ray Mag (with changes)
  • 1 pound corkscrew pasta, such as rotini
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 3 zucchini (about 1 pound), thinly sliced (use a food processor to save time; they should be paper thin)
  • 4 ears corn, kernels scraped off
  • 1 1/2 cup of grated Parmesan cheese
  • Salt and pepper
  • 1/4 cup finely chopped fresh basil
  1. In a large pot of boiling, salted water, cook the pasta until al dente.Drain.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 30 seconds. Add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn and cooked pasta. Add 1 cup cheese and toss; season with salt and pepper.
  3. Sprinkle the remaining cheese and the basil on top of the pasta.

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