Greater Than the Sum: Penne with Corn, Zucchini, and Tomatoes

This one is another dish that’s only as good as the veggies you can get your hands on; last night it was transcendent but if you made it with crappy vegetables (in the winter, say) it might not be much fun. It’s also endlessly adaptable–I’m guessing most vegetables would do pretty well in this, although the combination in the original isn’t something I’d necessarily want to mess with.

Basically, take the corn off three or so ears–you want about a cup of kernels–and brown them in some olive oil. Then add the zucchini, let it go a few more minutes, and then add the onions and optional garlic. When the onions are softened, you add some diced tomatoes, turn down the heat a bit, and cook the pasta.

When the pasta’s just about done (don’t overcook it) throw it in the pan with the veggies, mix, add a bit more olive oil and some of the pasta cooking water if you like, and you’re done. Serve with parmesan cheese.