This is a light yet satisfying dish that serves 4-6. I love it because you get the refreshing end of summer veggies plus a heartier pasta and cheese.
1 pound thin dried egg fettuccine or pappardelle
1/3 cup extra virgin olive oil, extra for drizzling3 cloves garlic, minced
1/2 cup thinly sliced red onion
3 Tablespoons White Wine Vinegar
1 1/2 cups Multi-Colored Cherry Tomatoes, halved or quartered
2 ears corn, shucked
1 pound medium zucchini, thinly sliced with a vegetable peeler
1/3 cup diced chives
1 cup basil
1/2 cup mint
1/2 cup shaved Parmesan
Bring large stock pot full of salted water to a boil.
Meanwhile, mince garlic and mix together in a bowl with 2 teaspoons salt, adding vinegar, oil, and tomatoes. Stir gently and set aside.
Boil corn until tender, about 5 minutes, and let cool.
Peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini. Reserve cores for another use (soup for example).
Cut the corn away from the cobs into a bowl, and add tomatoes.
Cook pasta until al dente (follow the package directions). Just before the pasta is done add the zucchini ribbons to the pot and cook about 15 seconds. Drain, and put back into the pot with tomato mix, onion, and fresh herbs. Toss and serve into shallow bowls with shaved Parmesan and olive oil on top. Buon Appetito!