Sundays are my shopping nights, but in a chaotic turn of events, I had a jam-packed weekend and wasn't able to squeeze it in. Thankfully, I've got everything I need for a spectacularly seasonal meal with leftover zucchini, gruyere, and basil from last night. The only other ingredients are pantry items — olive oil, corkscrew pasta, breadcrumbs, and garlic — and frozen corn works as well as fresh in a pinch. I've dodged tonight's potential dinner snafu and created a dish that tastes great fresh and hot, or served chilled the next day.
If only everything in life were so easy! See the recipe. Ingredients 1 pound corkscrew pasta, such as rotini Directions Serves 4.
Summer Vegetable Pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil
1 pound corkscrew pasta, such as rotini