Summer Corn, Tomatoes and Zucchini Pasta



  • 1-pound pasta (I used gluten-free pasta!)
  • 3 teaspoons olive oil
  • 2 ears corn, cut from the cob
  • 1-pint cherry tomatoes, quartered
  • 1 ½ cups zucchini, diced
  • 2 cloves garlic, sliced
  • ¾ cup homemade marinara sauce
  • 6 tablespoons grated Pecorino Romano, plus more for serving
  • Salt & pepper


  1. Bring a large pot of water to a boil.
  2. In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.
  3. Add the tomatoes and ¼ teaspoon salt and cook 3 minutes, until the tomatoes soften.
  4. Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.
  5. Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
  6. Meanwhile, cook the pasta according to package directions then toss with the marinara and vegetables.
  7. Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s