Directions

1. Bring a large pot of water to a boil. Add the pasta and cook according to package instructions.
2. While the pasta is cooking, prep the vegetables as described. Coarsely chop the onion.
   
3. Use a sharp knife to remove the corn kernels from the cob.
   
4. Cut the zucchini into rounded chunks.
   
5. 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.
   
6. 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.
7. Add the Parmesan and toss until combined.
8. Garnish the servings with more Parmesan, a sprinkling of freshly ground pepper, and basil sprigs.