Late Summer Zucchini and Corn Pasta

Ingredients

Ingredients

• 1/2 lb short pasta
• 2 tbsp sea or kosher salt
• 1 tbsp olive oil
• 2 medium zucchini
• 2 ears sweet corn
• 2 cloves garlic
• 4 tbsp unsalted butter
• 1 tsp cracked black pepper
• 1 1/2 cups freshly grated parmesan cheese
• 1/2 cups torn basil leaves

Instructions

1. Bring four quarts of water to a boil in an 8-quart pot. Add the salt and pasta. Cook pasta to 1 min below al dente (see package instructions). Reserve 1 cup pasta water, then drain.
2. Heat a 12" skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the diced zucchini and corn kernels. Sautee, stirring frequently, until the vegetables are bite tender, about 5 minutes. Add garlic and sautee 1 minute more. Remove vegetables using a slotted spoon and set aside in a large serving bowl.
3. Add butter to the skillet and heat until it melts. Add the black pepper to the butter and toast for 1 minute. Add 1/2 cup reserved pasta water to the butter and pepper. Simmer for one minute.
4. Add the cooked pasta and sautéed vegetables to the pan sauce. Toss to coat, cook for 1 minute, then remove from heat.
5. Transfer the pasta to a large serving bowl, then add the parmesan cheese. Fold the cheese into the pasta until a creamy sauce forms. If the sauce is too thick, add additional pasta water, a small splash at a time, until the consistency is creamy, but thin, and lightly coats the pasta and vegetables. Taste for seasoning and add additional salt and pepper if needed. Stir in the fresh basil and serve immediately.