Sort ingredients
tgrandt9
QR Code
Listen
PdfIngredients
Boil the pasta in generously salted water until just al dente. Reserve 1 cup of pasta water before draining.
Heat the olive oil in a wide skillet over medium-high heat.
Add the zucchini and cook for 3-4 minutes without moving it too much. You want it browned, not steamed.
Add the tomatoes, garlic, salt and pepper. Cook for another 5-7 minutes, until the tomatoes begin to burst.
Add the drained pasta, corn, and approximately ¾ of the pesto.
Toss with a splash of pasta water until glossy. Add more pesto as needed.
Remove from the heat and fold in the mozzarella, Parmesan, lemon zest and lemon juice.
Taste and adjust the salt, pepper and acidity.
Instructions
Serving options: Eat warm immediately or chill for packed lunches. If serving cold, loosen it with another spoonful of pesto or olive oil. This one is perfect for my daughters to take to school because they don’t need to stand in line for the microwave.