Victor Protasio
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4

Pasta often gets relegated to the nights when there’s nothing left but pantry staples, but this recipes proves it deserves to star in the most glorious of summer dinners. Here, it’s paired with a cornucopia of peak-season vegetables, like tomatoes, zucchini, corn, arugula, and basil. You’ll start by blistering the tomatoes until they release their juices, then follow up with simmered zucchini, and corn. The arugula and basil, on the other hand, add a fresh salady twist to the bowl, making every bite perfectly balanced. Serve outside on a warm night with chilled rosé.

How to Make It

Step 1

Cook pasta according to package directions for al dente; drain. Transfer pasta to a large bowl.

Step 2

Heat 1 tablespoon oil in a large skillet over medium. Add tomatoes, garlic, salt, and pepper and cook, stirring often, until tomatoes begin to soften, 2 to 3 minutes. Add zucchini and onion and cook, stirring often, until tomatoes burst and zucchini is almost tender, 3 to 4 minutes. Add corn and cook, stirring constantly, for 1 minute.

Step 3

Add tomato mixture to pasta along with arugula, basil, and remaining 3 tablespoons oil and toss to combine. Serve warm or at room temperature topped with shaved Parmesan.

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