It’s Friday and there’s currently nothing in my fridge for dinner except for some leftover zucchini and corn. Time to get creative! After scrounging up a few more ingredients, I put together an easy summer meal that anyone could do in a pinch: Whole wheat pasta with roasted zucchini, corn and fresh basil topping. Along with a little olive oil, parmesan cheese and some chicken sausage and this is a great, well-rounded meal that anyone can enjoy! I put the (quick & easy) details below on how to make this yummy dish:
Summer Zucchini and Corn Pasta with Parmesan
1-2 organic zucchinis – sliced
2 ears of fresh, husked corn
Pasta of choice
1 tbsp Olive Oil
Salt & Pepper
2 tbsp parmesan cheese
(Optional) Organic Chicken Sausage – Precooked
Preheat the oven 450 and put on water for pasta
While the oven is heating and your water is beginning to boil, cut up your zucchini and throw into a bowl and toss with olive oil, salt & pepper. Put the seasoned zucchini on a baking sheet.
Butter your two ears of corn and wrap them each in tin foil. Add them to the baking sheet and bake both zucchini and corn for about 15-20 minutes. Flip zucchini half way through.
(Optional) Add your sausage to your baking sheet about 7-8 minutes before vegetables are done
Cook pasta until al dente, drain and add back to your pot
Once the zucchini and corn (and possibly sausage) is done, take them out and add to your pasta. The corn will need to be sliced off the cob first.
Toss everything together with a little bit more olive oil and parmesan. Transfer to a bowl and top with fresh basil.
*I roasted my vegetables in the oven, but they can be grilled or steamed as well.