Corn & Zucchini Pasta
  • CourseMain Dish
  • CuisineVegetarian
Ingredients
  • 12 oz. pasta of choice, cooked according to package instructions
  • 1Tbsp. olive oil
  • 2ears corn, kernels cut from the cob
  • 1pint cherry tomatoes, halved
  • 1large zucchini, diced
  • 3cloves garlic, minced
  • 1tsp. salt
  • 1/4cup basil leaves, chopped
  • black pepper, to taste
  • 1cup marinara sauce
  • 1/3cup Parmesan
Instructions
  1. In a large skillet over medium heat, add olive oil and garlic, and cook for 1-2 minutes.
  2. Add the tomatoes and cook 4-5 minutes.
  3. Add the corn and zucchini and cook until tender, about 3 minutes.
  4. Add the marinara sauce and season with salt and pepper.
  5. Serve warm with basil and Parmesan as garnish.
Corn & Zucchini Pasta
Print Recipe
  • CourseMain Dish
  • CuisineVegetarian
Ingredients
  • 12 oz. pasta of choice, cooked according to package instructions
  • 1 Tbsp. olive oil
  • 2 ears corn, kernels cut from the cob
  • 1 pint cherry tomatoes, halved
  • 1 large zucchini, diced
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1/4 cup basil leaves, chopped
  • black pepper, to taste
  • 1 cup marinara sauce
  • 1/3 cup Parmesan
Servings:
Units:
Instructions
  1. In a large skillet over medium heat, add olive oil and garlic, and cook for 1-2 minutes.
  2. Add the tomatoes and cook 4-5 minutes.
  3. Add the corn and zucchini and cook until tender, about 3 minutes.
  4. Add the marinara sauce and season with salt and pepper.
  5. Serve warm with basil and Parmesan as garnish.
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