Tomato Zucchini and Corn Pasta

SERVINGS: 4 – 6 servings

INGREDIENTS:

• 12 ounces spaghetti, cooked al dente with 1 cup pasta water reserved
• 5 tablespoons olive oil
• 1 1/2 lbs zucchini, grated (about 2 medium zucchini)
• Kosher salt
• Black pepper
• 2 pints cherry or grape tomatoes
• 2 cloves garlic, grated
• 1 cup heavy cream
• 1 cup frozen corn
• 1/2 cup grated Parmesan
• Basil, for garnish
• Red pepper flakes, for serving

INSTRUCTIONS:

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the zucchini and season with salt and pepper. Cook until tender and moisture has evaporated, about 8 minutes. Remove zucchini to a plate and set aside.

Add remaining 3 tablespoons of oil to skillet. Let heat and add the tomatoes. Season with salt and pepper. Cook until cherries burst, smashing some with the back of a wooden spoon, about 5 minutes.

Stir in the grated garlic and cook for 30 seconds. Add the zucchini back to the skillet. Add the corn and heavy cream. Stir and simmer until saucey, about 1 minute.

Add the spaghetti, 3/4 cup pasta water, and parmesan. Toss until coated. Add more pasta water if needed. Garnish with basil and serve with red pepper flakes.