2small zucchiniabout 1 pound, cut into thin ribbons with a vegetable peeler
2clovesgarlicsliced
1/4teaspooneach kosher salt and black pepper
2tablespoonschopped fresh basil leaves
4ouncesgoat cheesefeta, crumbled
2lemonshalved
Instructions
Cook pasta according to package directions. Strain into a liquid measuring cup, reserving 3/4 cups of the cooking water. Return pasta to the pot.
Heat oil in a large skillet over medium heat. Add tomatoes, corn, zucchini, garlic, salt and pepper. Cook, tossing occasionally, until vegetables are tender, 4-5 minutes.
Add cooked pasta and 1/2 cup of the cooking water to the skillet. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
Serve sprinkled with fresh basil and goat cheese. Squeeze a little lemon juice, to taste, from halved lemons over each portion.