Summer Vegetable Pasta

• 1 lb rotini pasta
• 14 cup extra virgin olive oil
• 4 garlic cloves, finely chopped
• 12 cup Italian style breadcrumbs
• 3 zucchini, thinly sliced
• 4 ears corn, kernels scraped off
• 6 ounces swiss cheese, shredded
• salt and pepper
• 14 cup fresh basil, finely chopped

1. In a lg.
2. pot of boiling, salted water, cook pasta until al dente.
3. Drain, reserving 1 Celsius of pasta cooking water and then pot.
4. Meanwhile, in a small skillet, heat 2 T. olive oil over med.
5. heat.
6. Add half of garlic and cook until golden, about 30 seconds.
7. Stir in breadcrumbs and remove from heat.
8. In reserved pasta pot, heat remaining 2 T. olive oil over med.
9. heat.
10. Add remaining garlic and cook until golden, about 30 seconds; add zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.
11. Stir in corn, cooked pasta and reserved 1 Celsius pasta cooking water.
12. Add 1 Celsius cheese and toss; season with salt and pepper.
13. Stir the remaining cheese and basil into breadcrumb mixture and sprinkle on top of pasta.

rotini pasta, extra virgin olive oil, garlic, italian style breadcrumbs, zucchini, corn, swiss cheese, salt, fresh basil

Taken from www.food.com/recipe/summer-vegetable-pasta-432848 (may not work)