Summer Spaghetti with Garden Fresh Zucchini
Ingredients
- Kosher salt
- 8 ounces dried spaghetti
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 ear corn, shucked and kernels removed from cob
- 1 zucchini, sliced into 1/4-inch rounds
- 2 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 cup baby tomatoes, halved
- 1/4 cup walnuts, rough chopped
- 1/2 cup grated Parmesan
- 10 fresh basil leaves, torn
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