1 package Bowl & Basket specialty pappardelle pasta
4 tbsp olive oil
2 small zucchini squash, sliced
1 pt cherry tomatoes
2 ears of corn, shucked
¼ cup shredded parmesan cheese
salt
pepper
1
Cook pasta according to package directions. While pasta is cooking, heat 2 tbsp olive oil in a large, deep skillet and sauté zucchini 3-4 minutes or until tender. Remove to a plate before sautéing tomatoes and corn kernels for 4-5 minutes, adding 2 more tbsp of olive oil to the pan.
2
Turn off the heat; return zucchini to skillet and season all veggies with salt and pepper to taste.
3
When pasta is finished cooking, drain and add to skillet with vegetables. Stir in parmesan cheese and toss until well combined.
Ingredients
1 package Bowl & Basket specialty pappardelle pasta
4 tbsp olive oil
2 small zucchini squash, sliced
1 pt cherry tomatoes
2 ears of corn, shucked
¼ cup shredded parmesan cheese
salt
pepper