- Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Once the pasta is finished, drain and return to pot and set aside.
12 oz penne pasta
1 tsp salt
- Preheat a large skillet over medium heat.
- Peel and small dice onion. Peel and mince garlic.
1 medium yellow onion
2 cloves garlic
- Once the skillet is hot, add oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
- Add onion and garlic to the skillet, stirring frequently, cook until slightly softened, 3-4 minutes.
- Wash and dry the fresh produce.
2 medium zucchini squash
2 small pkgs fresh basil
- Add the frozen corn to the skillet, stirring frequently, cook until slightly softened, 3-4 minutes.
1 cup frozen corn
- Trim zucchinis; halve lengthwise and cut crosswise into thin half moons.
- Add the zucchinis and spices to the skillet. Increase heat to medium-high and sauté, stirring frequently, until the vegetables are soft and golden, 8-10 minutes.
½ tsp salt
¼ tsp black pepper
1 tsp oregano
¼ tsp crushed red pepper
- Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; set aside.
- Reduce the heat to low and stir the tomato sauce into the skillet, simmer for 3-4 minutes.
2 (8 oz) cans tomato sauce
- Grate the Parmesan and mozzarella.
2 oz Parmesan cheese
⅔ (8 oz) block mozzarella cheese
- Add the sauce and veggies to the pot with the cooked pasta, along with the Parmesan, mozzarella, and fresh basil (reserving a small amount for garnish); stir to combine.
- To serve, divide between plates and garnish with reserved basil; enjoy!