What you need:
- 3 small zucchinis, sliced into spears
- 2 cloves minced garlic
- 2 Tbsp. olive oil
- Salt and pepper, to taste
- Corn on the cob --OR-- 2 cans corn, drained
- 1 lb. penne pasta
- 1 cup cherry tomatoes, halved (optional: roast in oven)
- 2 Tbsp. fresh basil, minced
- 3/4 cup shredded Parmesan cheese
Directions:
- Toss zucchini with garlic, olive oil, and salt and pepper.
- Grill zucchini spears and corn on the cob over medium-high heat until slightly charred. If using canned corn, roast in oven.
- Slice zucchini and slice corn off the cob.
- Meanwhile, cook pasta in salted boiling water until al dente. Drain.
- Toss pasta with zucchini, corn, tomatoes, basil, and Parmesan. Season with salt and pepper to taste.
Recipe from Whole and Heavenly Oven
Posted on Fantastical Sharing of Recipes