Makes: 4 servings

Description: This is one of my go-to weeknight recipes, especially in the summer when I can get fresh corn! This dish will fill you up and it's a nice vegetarian option.

Ingredients:
3/4 lb  Linguine
1/2 cup  Pine nuts
2 cups (2 ears)  Fresh corn, off the cob
2 cloves  Garlic, chopped
1 pint  Cherry tomatoes, halfed
1  Zucchini, sliced 1/2 inch thick & cut into half moons
2 TBSP  Fresh basil, chopped
4 oz  Goat cheese, crumbled
2 TBSP  Olive oil
Dash  Red pepper flakes

Instructions: Cook the pasta according to the package instructions. Save 1 cup of the pasta water; drain the pasta.

While the pasta cooks, toast pine nuts in a small pan on the stove until golden brown (3-5 minutes).

While the pasta cooks, heat the olive oil in a large skillet (I use a wok) over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.

Add the pasta, tomatoes, zucchini, and ½ cup of the cooking water to the wok with the corn & garlic. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed, if dry). Add salt & red pepper to taste.

Stir in the goat cheese, pine nuts, and chopped basil.

via Adapted from Real Simple