Summer is slipping away over here on the west coast….are you losing it, too? In honor of one last great summer bounty at the farmer’s market, we decided to bring you a recipe to use up those zucchini, heirloom tomatoes, basil, and corn.
This pasta was basically an ode to everything that’s great in the world of summer veggies, and can be adapted to whatever you have lying around, dying to be used at the end of summer!
1/2 cup basil
1 cup heirloom cherry tomatoes
1 cup corn
2-3 cloves garlic
1 medium zucchini (or baby zucchini, about 5)
juice of one lemon, and zest
1 cup shaved parmesan
1 pound pasta (we used a small kind, it makes for better bites)
1. Make pasta according to the box instructions.
2. Meanwhile, chop garlic and basil, half tomatoes, shave or chop zucchini, juice and zest lemon.
3. If you’re using frozen corn, throw into the pasta water for last 2 minutes of the cooking.
4. Drain pasta, reserving 1/2 cup water.
5. Mix water with lemon juice, toss with pasta. Add veggies, parmesan cheese, and mix well. Salt and pepper to taste.
What veggies are overflowing your fridges?