Tomato Basil Fettuccine with Zucchini and Corn

Recipe - The Fairway Market Corporate

Prep Time15 Minutes

Servings6

Cook Time30 Minutes

Ingredients

1 lb Bowl & Basket fettucine

2 tbsp olive oil, divided

2 zucchini, sliced and cut into half circles

2 ears of corn, shucked

6 Jersey tomatoes, chopped

2 tsp Bowl & Basket Italian seasoning

Salt

Pepper

Fresh basil, for garnish

Directions

Bring a large pot of salted water to a gentle boil.
While water is coming to a boil, heat 1 tbsp of olive oil in a large skillet over medium heat. Add sliced onions and corn and sauté for 5 minutes or until softened and browned slightly. Remove veggies to a plate and set aside. Add zucchini to the pan, adding a little more olive oil if necessary, and sauté for 5-6 minutes or until browned and softened. Remove to the same plate with the corn and onions. Add chopped tomatoes, 1 tbsp additional olive oil and Italian seasoning to the skillet and let cook until broken down and the tomatoes have released their juices, about 10 minutes. Return veggies to the pan and season with salt and pepper to taste and keep on a low simmer.
When water is boiling, cook pasta according to package directions for al dente. Remove pasta from the boiling water with a strainer and add to the skillet with the tomatoes and veggies, along with the 1 cup reserved pasta water. Bring to a boil and cook the pasta for a final 1-2 minutes in the tomato sauce. Turn off heat and let pasta sit for 1 minute, then toss again as sauce will have thickened.
Garnish with fresh basil and serve!

15 minutes

Prep Time

30 minutes

Cook Time

Servings

Directions

Bring a large pot of salted water to a gentle boil.
While water is coming to a boil, heat 1 tbsp of olive oil in a large skillet over medium heat. Add sliced onions and corn and sauté for 5 minutes or until softened and browned slightly. Remove veggies to a plate and set aside. Add zucchini to the pan, adding a little more olive oil if necessary, and sauté for 5-6 minutes or until browned and softened. Remove to the same plate with the corn and onions. Add chopped tomatoes, 1 tbsp additional olive oil and Italian seasoning to the skillet and let cook until broken down and the tomatoes have released their juices, about 10 minutes. Return veggies to the pan and season with salt and pepper to taste and keep on a low simmer.
When water is boiling, cook pasta according to package directions for al dente. Remove pasta from the boiling water with a strainer and add to the skillet with the tomatoes and veggies, along with the 1 cup reserved pasta water. Bring to a boil and cook the pasta for a final 1-2 minutes in the tomato sauce. Turn off heat and let pasta sit for 1 minute, then toss again as sauce will have thickened.
Garnish with fresh basil and serve!