Ingredients

The following ingredients have 4 Servings
  • 3/4 pound whole wheat linguine
  • 3 tablespoons olive oil
  • 2 pints cherry or grape tomatoes, halved
  • 2 cups fresh corn kernels, from 2 ears
  • 2 small zucchini, about 1 pound, cut into thin ribbons with a vegetable peeler
  • 2 cloves garlic, sliced
  • 1/4 teaspoon each kosher salt and black pepper
  • 2 tablespoons chopped fresh basil leaves
  • 4 ounces goat cheese, feta, crumbled
  • 2 lemons, halved

Instruction

  • Cook pasta according to package directions. Strain into a liquid measuring cup, reserving 3/4 cups of the cooking water. Return pasta to the pot.
  • Heat oil in a large skillet over medium heat. Add tomatoes, corn, zucchini, garlic, salt and pepper. Cook, tossing occasionally, until vegetables are tender, 4-5 minutes.
  • Add cooked pasta and 1/2 cup of the cooking water to the skillet. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
  • Serve sprinkled with fresh basil and goat cheese. Squeeze a little lemon juice, to taste, from halved lemons over each portion.
  • Enjoy!