Good Afternoon Lovelies! Checking in here after a productive weekend working in the house and some intense nesting in the kitchen 🙂 It’s been hot, hot, hot here and the only things I wanted to eat are fresh vegetables and fruits. This pasta was SO easy and got rave reviews from Brian.  I whipped it up in about 20 minutes and it was made with fresh summer veggies you can find at any farmers market or grocery store.Â
Oh and before I get into the recipe, I’m 40 weeks and 4 days today, this little bambino is in no rush!!Â
Ingredients:Â
Gemelli Pasta (or any shape you like)
1 pint of cherry or grape tomatoes sliced in half
3 ears of fresh corn
2 zucchini
olive oil
2 cloves of garlic
2 or 3 of spoonfuls of pesto
Steps:
Bring a pot of salted water to boil
Saute the garlic in olive oil in a large skillet
add the corn and cook about 5 minutes
add the tomatoes and zucchini
throw your pasta into the boiled water and let cook
while the pasta is cooking, stir your veggies around to cook evenly
once the pasta is cooked, drain and toss with your pesto
add the pasta to the skillet with the veggiesÂ
Serve in bowls with chunks of rustic bread and top with parmesan, all done 🙂