- 5 minutes
- 15 minutes
Sweet, fresh corn is an unexpected addition to this family-friendly, summer pasta dish. It makes a satisfying main course that can also serve as a tasty side dish for grilled chicken.
- Bring a large pot of water to a boil. Add the pasta and cook according to package instructions.
While the pasta is cooking, prep the vegetables as described. Coarsely chop the onion.
Use a sharp knife to remove the corn kernels from the cob.
Cut the zucchini into rounded chunks.
Heat the oil in a large skillet over medium-high heat. Add the onion. Cook, stirring occasionally, for 4 minutes. Add the corn and zucchini. Continue to cook, stirring occasionally for 3 minutes, or until crisp-tender. Stir in the garlic and cook for 30 seconds. Remove from the heat and set aside.
- When the pasta is done, drain well. Return to the large pot. Add the corn mixture and the butter. Stir gently until the butter melts.
- Add the Parmesan and toss until combined.
Garnish the servings with more Parmesan, a sprinkling of freshly ground pepper, and basil sprigs.