Cheesy Penne with Zucchini, Corn & Basil

Directions

1. Boil water in a large pot, salt it, and drop in the penne. Cook until just tender, then drain and return the pasta to the pot.
2. Heat a large skillet over medium heat and add a light coating of olive oil once it’s hot.
3. Dice the onion and mince the garlic, then add them to the skillet and cook until the onion softens and the garlic becomes fragrant, 3–4 minutes.
4. Stir in the frozen corn and cook until it’s heated through and slightly tender, about 3–4 minutes, then add the sliced zucchini and the aromatics. Sauté until the vegetables are tender and lightly golden, 6–8 minutes.
5. Lower the heat and pour in the tomato sauce. Simmer a couple minutes to blend the flavors, then fold in the grated Parmesan and mozzarella and the torn basil, reserving a little basil for garnish.
6. Combine the sauce and veggies with the cooked pasta in the pot or skillet, mixing until everything is coated and cheese is melted. Serve with a sprinkle of the reserved basil.
7. Optional serving note: season with salt, pepper, and a pinch of crushed red pepper to taste, and enjoy.