Serves 4–6

Ingredients

  • 12 ounces pasta, such as penne, rotini, or bow ties
  • 2 tablespoons olive oil
  • 1 medium zucchini, diced
  • 1 bell pepper, diced
  • 2 cups chopped ripe tomatoes
  • 1½ cups fresh or frozen corn kernels
  • 2 cloves garlic, minced
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes, optional
  • ½ cup reserved pasta water
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh basil or parsley
  • 1 tablespoon fresh lemon juice, optional

Directions

Cook the pasta according to the package directions. Before draining, reserve about ½ cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the zucchini and bell pepper and cook for about 4–5 minutes, until they begin to soften.

Add the corn and garlic and cook for another minute. Stir in the tomatoes, salt, pepper, Italian seasoning, and red pepper flakes. Cook for 3–5 minutes. You want the tomatoes to release some of their juices while still leaving pieces of fresh tomato throughout the sauce.

Add the drained pasta to the skillet. Toss everything together, adding a splash of reserved pasta water as needed to create a light sauce.

Remove from the heat and stir in the Parmesan and fresh herbs. Add the lemon juice if you’d like a little extra brightness. Taste and adjust the seasoning before serving.

The best part: treat the ingredient list as a guide. Have half a zucchini but three peppers? Use them. A handful of spinach that needs eaten? Toss it in. Extra cherry tomatoes, yellow squash, green beans, or herbs can all find a home here. It’s exactly the kind of recipe for using what late summer gives you.