Creamy Pasta with Tomato and Zucchini

🧂 Ingredients

• 1 pound fettuccine
• 2 tablespoons olive oil
• 1 large shallot

  peeled and sliced
• 2 medium zucchini

  thinly sliced
• 1 pound cherry tomatoes

  sliced
• 2 fresh corn cobs

  shucked and kernels removed
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/2 cup half and half

  or dairy-free half and half
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter
• 1 cup chopped fresh basil leaves
• 1/2 cup grated parmesan

Instructions

• 1 Bring a large pot of salted water to a boil. Add the fettuccine and cook until
  just under al dente, about a minute under the recommended cooking time on the
  package.
• 2 While the water is cooking, make the sauce. Heat the olive oil in a large
  skillet [https://amzn.to/2Qe0IJw] over medium heat.
• 3 Add the shallot, zucchini and cherry tomatoes and cook until zucchini is
  slightly softened and the cherry tomatoes have broken down, about 5 minutes.
• 4 Add the fresh corn kernels and cook another 5 minutes. Add 1/2 teaspoon salt and
  1/4 teaspoon red pepper flakes. 
• 5 Add the half-and-half and cook for another 2-3 minutes. Then add the lemon juice
  and cooked pasta and toss together until the noodles are well coated in the
  sauce. Cook for another minute until the noodles are al dente.
• 6 Remove from heat and stir in butter, chopped basil, and parmesan cheese. Toss
  very well, melting the butter into the sauce to make it glossy. Taste, add more
  salt as desired, and serve immediately.

Nutrition Info