Summer Vegetable Pasta

Ingredients

• 1 lb corkscrew macaroni, such as rotini
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 1/2 cup Italian seasoned breadcrumbs
• 3 zucchini, about 1 pound and thinly sliced
• 4 ears corn, kernels scraped off
• 6 ounces swiss cheese, shredded
• salt
• pepper
• 1/4 cup fresh basil, finely chopped (chop the basil just before using to keep it from turning black)

Directions

1. 1

   In large pot of boiling, salted water, cook the pasta until al dente.

2. 2

   Drain, reserving 1 cup of the pasta cooking water and the pot.

3. 3

   Meanwhile, in a small skillet, heat 2 T olive oil over medium heat.

4. 4

   Add half of the garlic and cook until golden, about 30 seconds.

5. 5

   Stir in the breadcrumbs and remove from the heat.

6. 6

   In the reserved pasta pot, heat the remaining 2 T olive oil over medium heat.

7. 7

   Add the remaining garlic and cook until golden, about 30 seconds.; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.

8. 8

   Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water.

9. 9

   Add 1 cup cheese and toss; season with salt and pepper.

10. 10

    Stir the remaining cheese and basil into the breadcrumb mixture and sprinkle on top of the pasta.