Makes: 4 servings
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.
2 cups (2 ears)
Fresh corn, off the cob
Cherry tomatoes, halfed
Zucchini, sliced 1/2 inch thick & cut into half moons
Fresh basil, chopped
Goat cheese, crumbled
Red pepper flakes
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.