Ingredients

• 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

Directions

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.

Enjoy!