Ingredients
4tspolive oil
4cupszucchini,sliced, ⅓-inch thick
2cupsfresh corn kernels,(from about 3 ears of corn)
¼red onion,thinly sliced
⅓cupblack Italian styled olives,halved
salt and pepper,to taste
8ozuncooked pasta,(medium sized shells)
red pepper flakes,crushed, to taste
1tbspwhite wine vinegar
8basil leaves,chopped
Preparation
Cook pasta in salted water according to package directions.
Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet.
Saute zucchini for 5 minutes on each side.
You might have to do this in several batches to ensure that zucchini is cooked in one layer.
Remove zucchini from the skillet and set aside.
Add the remaining teaspoon of oil, corn and red onion and saute for 5 minutes.
Combine slightly cooled pasta with the remaining ingredients.
Serve this dish hot or at room temperature.
