Lemony pasta with zucchini, corn, and tomatoes (because we're about to have lots of those vegetables hanging around)

Seeing fresh corn make its way back to the grocery store feels exciting! Also, this recipe is based on a dinner I enjoyed at the Hershey Lodge, so you might as well have some chocolate on the side.

1 pound of pasta, any shape
Extra virgin olive oil
1 large zucchini, diced
1 1/2 cups cherry tomatoes
2 ears of corn, kernels removed
Salt & freshly ground black pepper
1 large lemon, zested and juiced (keep zest and juice separate)
3 cloves of garlic, grated on a microplane or finely minced
1/3 cup heavy cream
1/2 cup grated parmesan cheese + more for topping

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, remembering to save at least 1 cup of the pasta water on the side before draining. (You will use this to adjust the consistency of the sauce and finish cooking the pasta later.)

2. While the pasta cooks, saute your vegetables and make the lemon garlic sauce:

   1. For the vegetables: Heat 2 tablespoons of olive oil in a saute pan. Add zucchini, cherry tomatoes, and corn to hot oil and saute over high heat until zucchini and corn begin to brown and tomatoes begin to burst open. Season with salt and pepper. Set aside.

   2. For the lemon garlic sauce: Heat 2 tablespoons of olive oil in a saute pan (you can re-use the one you just sauteed the vegetables in if you remove them to a bowl). When the oil is hot, add the lemon zest and garlic, and allow them to sizzle for about 30 seconds without browning. Remove from the heat and add in the heavy cream and parmesan cheese, stirring to combine. Season with salt and pepper. Set aside.

3. Combine the cooked pasta and lemon garlic sauce in a large pot over low heat with a splash of pasta water. Continue to add pasta water until the pasta is fully cooked and it’s coated with sauce. Toss in the cooked vegetables.

4. Serve with lots of extra lemon zest, parmesan cheese, and black pepper on top.