Sauteed corn and zucchini deglazed with rosé tossed with pasta and a lot of parmesan. This summertime pasta dish is the perfect quick and easy weeknight meal for this time of year!

INGREDIENTS – serves 2

1/2 box pasta
2T olive oil or butter
1/2 onion, chopped
1 corn husk, kernels cut off
1 medium zucchini, chopped
2-3 garlic cloves, minced
Pinch of red pepper flakes – to taste
Pinch of thyme
1/4c rosé wine (or white)
1/4c reserved pasta water
1/4c parmesan, grated

Black pepper


Cook pasta to package instructions in salted water, reserving 1/4c pasta water before dumping it.

Saute onion, corn and zucchini in olive oil on med-high heat for about 2-3 minutes with a pinch of salt. Add garlic, red pepper flakes and thyme with a pinch of salt then stir, cooking for 1-2 more minutes. Pour in the rosé and scrape any brown bits off the bottom of the pan, allow to simmer until reduced by half. Turn off the heat, pour in the reserved pasta water, cooked pasta and parmesan. Toss to coat until everything has melted together into a luscious sauce. Top with some extra parmesan.


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