Summer Vegetable Pasta
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- One 4-ounce package diced pancetta
- 2 cloves garlic, thinly sliced
- 1 shallot, minced
- 1/4 teaspoon crushed red chile flakes
- 2 medium zucchini, grated
- 1 cup cherry tomatoes, halved
- 1 ear fresh corn, kernels removed and pulp scraped
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan
- 3/4 cup grated Pecorino-Romano
- 1 1/4 cups torn fresh basil
- Zest of 1/2 lemon
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