Summer Vegetable Pasta

Name: Summer Vegetable Pasta
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 lb rotini pasta; 1/4 cup extra virgin olive oil; 4 garlic cloves, finely chopped; 1/2 cup Italian style breadcrumbs; 3 zucchini, thinly sliced; 4 ears corn, kernels scraped off; 6 ounces swiss cheese, shredded; salt and pepper; 1/4 cup fresh basil, finely chopped

Submitted by Dudemickgal

"Rachael Ray"

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Ready In:: 15mins
Ingredients:: 9
Serves:: 4

ingredients

1 lb rotini pasta
¹⁄₄ cup extra virgin olive oil
4 garlic cloves, finely chopped
¹⁄₂ cup Italian style breadcrumbs
3 zucchini, thinly sliced
4 ears corn, kernels scraped off
6 ounces swiss cheese, shredded
salt and pepper
¹⁄₄ cup fresh basil, finely chopped

directions

In a lg. pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1 Celsius of pasta cooking water and then pot.
Meanwhile, in a small skillet, heat 2 T. olive oil over med. heat. Add half of garlic and cook until golden, about 30 seconds. Stir in breadcrumbs and remove from heat.
In reserved pasta pot, heat remaining 2 T. olive oil over med. heat. Add remaining garlic and cook until golden, about 30 seconds; add zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in corn, cooked pasta and reserved 1 Celsius pasta cooking water. Add 1 Celsius cheese and toss; season with salt and pepper.
Stir the remaining cheese and basil into breadcrumb mixture and sprinkle on top of pasta.