Summer Pasta Primavera
Light, fresh, and bursting with flavor. Make this refreshing Summer Pasta Primavera for dinner. Pair it with a glass of wine and crusty bread.. yes please! 
Ingredients
- extra virgin olive oil
- 7 oz. penne pasta
- 1 pint cherry tomatoes, halved
- 1 ear corn, cut corn off the cob, about ¾ cup
- handful of fresh basil
- 1 zucchini, sliced
- 1 pinch red pepper flakes
- salt & pepper to taste
- juice of 1 lemon
- ¼ cup grated Parmesan cheese
Directions
In a large pot, cook pasta according to package directions. Once done, scoop out ½ cup of hot pasta water, drain the remaining pasta, and set aside.
Heat the olive oil in a large skillet over medium heat. Add in the zucchini and saute for 2 to 3 minutes. Next, add in the corn, tomatoes, garlic, and red chili flakes. Season with salt and pepper and saute for 3 to 5 more minutes or until vegetables are tender.
Add in pasta and lightly fold everything together.
Stir in ¼ cup of hot pasta water, a squeeze of lemon juice, and the parmesan cheese. If you feel you need more water, add the rest. Taste and add more lemon juice, cheese and salt, and pepper if needed.
Top with torn basil and parmesan.
