| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces dried spaghetti
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 ear corn, shucked and kernels removed from cob
- 1 zucchini, sliced into 1/4-inch rounds
- 2 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 cup baby tomatoes, halved
- 1/4 cup walnuts, rough chopped
- 1/2 cup grated Parmesan
- 10 fresh basil leaves, torn
Instructions
- Bring a large pot of water to a boil. Salt the water and add the spaghetti.
- Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
- When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 428 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 13 mg |
| Sodium | 417 mg |
Reviews
I added other fresh veggies from my garden and excluded the corn, and tomatoes..i added sun dried tomatoes instead..it was yummy
Added spinach, butternut squash, yellow squash and used farfalle instead of spaghetti.
I used “Rogue”/ reseeded tomatoes in my garden, garden Basil and bucatini for the pasta. Yum!
Update: made again as spring 2022 comes into sight. I used whole wheat noodles and added seared scallops, both great additions to this summer dish! And once again, my love loved it and so did I.
Made this dish tonight for my love, who’s very good picky. We LOVED it! It’s a prefect summer dish. I added a little more garlic (can you even have to much garlic??) and I tossed in the tomatoes about half way into the cooking of the zucchini and corn. Other than that I basically followed the recipe as posted. Next time I might add scallops but honestly it was yummy and filling as it was.
Once again, a hit from GZ! This recipe is so easy to make and a huge hit! I actually doubled the corn and zucchini for my veggie lovers… and grilled some salmon on the side for my protein lovers! Making this again tonight! Thanks GZ
This dish was so good there’s a picture in my 2020 scrapbook of new recipes I’ve made a home while we are socially distancing! Time to make it again!
If I could give this 10 stars, I would!! It’s so darn tasty and so easy to make.
Delicious!! Happy there were leftovers!
Great summer dish! Had to leave out the walnuts due to an allergy but still yummy without.
Absolutely delicious !!!