Late Summer Garden Pasta

serves: 4
Prep time: 20 minutes
COOK time: 10 minutes

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INGREDIENTS

• 12 oz (340g) orecchiette pasta

• 2 fresh corn cobs, kernels removed

• 2 cups cherry tomatoes, halved

• 1 medium zucchini, sliced into quarters

• 2 cloves garlic, minced

• 3 tablespoons spicy olive oil

• 1/2 teaspoon chili flakes (adjust to taste)

• Salt and pepper, to taste

• Juice of 1 lemon

• 1/2 cup vegan feta, crumbled

• Fresh basil, for garnish (optional)

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RECIPE

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

2. While the pasta is cooking, heat 2 tablespoons of spicy olive oil in a large skillet over medium heat. Add the corn kernels and sauté for about 3-4 minutes until slightly golden.

3. Add the sliced zucchini and minced garlic to the skillet.

4. Cook for about 3 minutes until the zucchini starts to soften and the garlic becomes fragrant.

5. Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to release their juices. Season with chili flakes, salt, and pepper.

6. Add the drained orecchiette to the skillet, tossing gently to combine with the vegetables. If the mixture seems dry, add a splash of the reserved pasta cooking water. Stir in the remaining tablespoon of spicy olive oil.

7. Pour the juice of 1 lemon over the pasta and vegetables, tossing to evenly distribute.

8. Remove from heat and divide the pasta among serving plates or bowls. Top each serving with crumbled vegan feta and garnish with fresh basil leaves, if desired. Add more salt and pepper to taste. Serve immediately.

   Bon appétit!