Summer Spaghetti with Zucchini   

by Geoffrey Zakarian https://www.foodnetwork.com/recipes/geoffrey-zakarian/summer-spaghetti-with-garden-fresh-zucchini-9340913
Prepared this for family and they all loved it.

(pasta, zucchini, corn, tomatoes)

Yield: 4 servings

Ingredients

Kosher salt
8 oz dried spaghetti (or pasta of your choice)
2 Tbsp EVOO
1 ear corn, shucked and kernels removed from cob
1 large zucchini, sliced into ¼-inch rounds
2 cloves garlic
1 tsp crushed red pepper flakes
1 C baby tomatoes, halved
¼ C walnuts, rough chopped
½ C grated Parmesan
10 fresh basil leaves

(Optional)

Bell Pepper strips
Pepperencini strips
Olives
chopped onions


Instructions

1. Bring a large pot of water to a boil. Salt the water and add the spaghetti.
2. 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.
3. 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.