Ingredients

The following ingredients have 7 Servings
  • 4 tsp olive oil
  • 4 cups sliced zucchini (1/3" thick)
  • 2 cups fresh corn kernels (from about 3 ears of corn)
  • 1/4 red onion (thinly sliced)
  • 1/3 cup black Italian styled olives (halved)
  • salt and pepper to taste
  • 8 oz uncooked pasta ({I used medium sized shells})
  • crushed red pepper flakes (  to taste)
  • 1 tbsp white wine vinegar
  • 8 basil leaves (chopped)

Instruction

  • Cook pasta in salted water according to package directions.
  • Set aside.
  • Heat a tablespoon of olive oil in a large non-stick skillet.
  • Saute zucchini for five minutes on each side.
  • You might have to do this in several batches to ensure that zucchini is cooked in one layer.
  • Remove zucchini from the skillet and set aside.
  • Add the remaining teaspoon of oil, corn and red onion and saute for five minutes.
  • Combine slightly cooled pasta with the remaining ingredients.
  • Serve this dish hot or at room temperature.
  • It keeps well in the refrigerator and makes excellent leftovers.