Pasta With Zucchini
Prep time: 20 minutes
Cook time: 10 minutes
Makes: 4-6
Ingredients:
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons olive oil
- 1 tsp minced garlic (2 garlic cloves)
- 2 medium zucchini, cut into 1/2 inch pieces
- 1 pound of pasta, any kind, cooked according to package instructions
- 1 ear of fresh corn, removed from cob, or 1/2 cup frozen corn kernels, thawed, or 1/2 cup canned corn kernels, drained and rinsed
- 1/4 cup chopped parsley
Optional: 1/4 cup Parmesan cheese
Directions:
- Preheat oven to 350 degrees. In a large bowl, toss cherry tomatoes with 1 Tablespoon olive oil and garlic. Place in roasting pan and roast for 20 minutes.
- Heat a large skillet on medium high heat. Add 1 tablespoon olive oil to pan, and then add zucchini and sauté, stirring often, for 2 minutes.
- Add corn to skillet. Sautee for 4 –6 minutes or until corn and zucchini are tender.
- In a large bowl, combine roasted tomatoes, sauteed corn and zucchini, and cooked pasta.
- Toss with parsley and parmesan cheese, if using, and enjoy!