Zucchini Corn Pasta Primavera

What you need

• 8 ounces penne pasta
• 2 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 0.5 lemon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup grated Parmesan cheese
• Fresh basil leaves for garnish

The easy way

1. Cook penne in salted water according to package directions; drain, reserving 0.5 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat; add zucchini and corn, cooking for 4-5 minutes until tender-crisp.
3. Add garlic and cook for 30 seconds until fragrant; stir in lemon juice, salt, and pepper.
4. Add drained pasta to the skillet along with reserved pasta water; toss vigorously to create a light emulsion.
5. Fold in Parmesan cheese, garnish with fresh basil, and serve warm.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.