2-3 Tablespoons of Pompeian Smooth Extra Virgin Olive Oil
7 ounces penne pasta, cooked according to package instructions
1 pint of cherry tomatoes, cut in halves
3/4 cup cooked corn
1 large zucchini, sliced
1/4 cup freshly grated parmesan cheese
1 medium lemon, juiced
Salt and pepper to taste
Fresh torn basil for topping the dish
1/2 cup pasta water, reserved from the pot
Optional: pinch of red chili flakes
- In a large pot, cook pasta per instructions. Cup out a 1/2 cup of hot pasta water, drain pasta and set pasta to the side. In a large saucepan or skillet, on a medium heat, add in Pompeian Smooth Extra Virgin Olive Oil.
- Then add in zucchini and sauté for 2-3 minutes. Next add in the corn, tomatoes, and garlic and sauté for 3-5 more minutes or until all are cooked to your liking.
- Add in pasta and lightly fold all ingredients in together. Pour in 1/4 cup of hot pasta water, squeeze in lemon juice, add in some parmesan cheese and a pinch of red chili flakes.
- Lightly stir to incorporate parmesan cheese. If you feel you need more pasta water, add the rest. Taste and add salt and pepper. Serve immediately topping with freshly torn basil and parmesan cheese as desired.