My garden produced so much zucchini last summer that I was pretty sure I never wanted to eat it again. But here I am pre-zucchini season buying it at the farmer’s market because (dare I say?) I was missing it. Apparently I also hadn’t reached my lifetime limit of corn last summer, because I picked some of that up too. I was just feeling summer food vibes, what can I say?
I didn’t know what I was going to do with either ingredient, but when I spotted the feta in my fridge the lightbulb went off in my brain. And I sure am glad it did, because this summery pasta is absolutely amazing. I was hoping to have leftovers for lunch the next day, but the kids and I polished it off in the first round. Live and learn. Next time, I’ll make double.
1/2 lb. pasta
1 Tbsp. olive oil
2 medium zucchini, diced
2 ears sweet corn, sliced from the cob
3 cloves of garlic, minced
Juice from one lemon
¾ c. feta cheese, crumbled
¼ c. fresh parsley, chopped
Salt and pepper
Red pepper flakes
Cook the pasta according to package directions.
While the pasta is cooking, heat the olive oil over medium high heat in a large skillet. Add the zucchini and corn and cook until the zucchini is tender and the corn is lightly charred, about 5-6 minutes. Add the garlic and cook for 1-2 more minutes. Season with salt, pepper, and red pepper flakes.
Drain the pasta and add to a large serving bowl. Add the zucchini corn mixture, lemon juice, and feta cheese. Stir to combine. Season with additional salt and pepper, if needed. Top generously with parsley and enjoy!