If only everything in life were so easy! See the recipe.
1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil
- In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot.
- Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.
- In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.
- Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.
- Pasta, Main Dishes
- North American