Summer Pasta with Sweet Corn and Zucchini
1 lb. orecchiette, shells or farfalle pasta
2 to 3 T. olive oil
12 to 16 oz. small zucchini (about 4 or 5), cut in a 1/3-inch dice
2 to 4 T. unsalted butter
2 to 3 cloves of garlic, finely minced
3 to 4 medium ear of corn (about 3 c. cut kernels)
a handful of basil, cut in a fine chiffonade
salt and pepper to taste
Freshly grated Parmesan or Pecorino, optional
1In a sauté pan just large enough to hold the squash in a loose single layer, heat the oil over medium to medium-high heat. Add the squash and sauté until it is beginning to turn golden in spots and is just tender, but not soft—about 3 or 4 minutes.
2 Add a tablespoon or so of butter and the garlic, followed by the corn. Season with salt and pepper and continue to cook until the corn is tender—another 3 to 5 minutes.
3 While the vegetables are cooking, cook the pasta until al dente.
4 Drain the pasta (reserving some of the pasta water) and add it to the vegetables along with the basil and another couple of tablespoons of butter. Toss the pasta and add enough of the reserved pasta water to make a thin film of buttery liquid coating the pasta—there should not be any liquid pooling in the bottom of the pan. Add more butter and/or more pasta water to achieve the desired consistency. Serve, sprinkled with more basil and grated Parmesan or Pecorino if you like. Serves 4 to 6.