Seriously Simple: Summer's bounty comes together in a bright pasta dish
By Diane Rossen Worthington, Tribune Content Agency
on
Zucchini, Sweet Corn and Basil Penne with Pine Nuts and Mozzarella
Serves 4 to 6
Fine sea salt
3/4 pound good-quality dried penne
2 tablespoons extra-virgin olive oil
1 small red or yellow onion, thinly sliced
2 large garlic cloves, minced
2 medium zucchini, cut into 1/4-inch by 3-inch sticks
Kernels from 2 ears fresh corn
1/4 teaspoon crushed red pepper flakes
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