September 1, 2021
SERVINGS: 4 – 6 servings
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.
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