Fusilli with Summer Vegetables
Ingredients
3 garlic cloves, sliced thin
1/2 red onion, diced small
2 summer squash, diced small
3 ears of corns, shucked and kernels removed off the cob
2 cups cherry tomatoes, halved
Handful of basil, julienned
1/4 teaspoon oregano
Juice and zest from 1/2 lemon
Olive oil
Salt and pepper
Parmesan cheese
1/2 lb fusilli
Instructions
In a large skillet, heat olive oil over medium heat. Sauté each vegetable one at a time, and set aside. As each vegetable sautés, ensure to add a little more olive oil. Start with the garlic followed by the red onion, then sauté the squash, and finally the corn.
Combine all the vegetables in a large bowl together. Add the tomatoes, basil, and oregano. Season well with salt and pepper then set aside. Meanwhile, cook the pasta per the bags directions.
Combine all the vegetables in a large bowl together. Add the tomatoes, basil, and oregano. Season well with salt and pepper then set aside.
Combine the pasta with the vegetables, drizzle a tablespoon of olive oil, add lemon juice, and add parmesan cheese. Stir everything together and sprinkle with lemon zest and more parmesan cheese, then serve!