All the summer produce was calling to me, and the result was this pasta. I realize it’s not an efficient use of pots, but sometimes when I get an idea this is what happens. For what it’s worth, it’s my fave pasta I’ve made this summer, so I’m sharing it anyway! Just use it as a framework to do it your way. Share any tweaks you make!
serves 2-4 (2 generous, 4 smaller)
1/2 box GF spaghetti
3-4 garlic cloves, sliced
about 2 cups mushrooms
salt and pepper
a large handful of fresh basil
Step 1: Put your pasta to boil in salted water. When cooked al dente, drain, reserving 1/4 cup of pasta water. While the pasta is boiling grill the corn and zucchini till cooked through and a little charred. Slice the kernels off the cob and slice the zucchini in 1 inch thick pieces and set aside.
Step 2: In a medium size pan on medium heat add enough olive oil to create a thin layer. Throw in the sliced garlic and sauté. When the garlic starts to turn golden add the mushrooms, season with salt and pepper and sauté till cooked through. Add the grilled corn and zucchini to the mushrooms and toss everything together. Season again with salt and pepper and add some chili flake. Taste!
Step 3: Add the drained pasta with a little of the pasta water to the pan and toss till everything is combined and coated with the garlicky olive oil. Adjust any seasoning. Add the sliced fresh basil and give it all a final toss. Finish with a couple more cracks of pepper and a sprinkle of chili flakes. It’s gonna be so good!
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