Zucchini and Corn Summer Pasta
1 medium zucchini, chopped into large chunks
1 corn on the cob (already cooked, great for leftover corn), kernels taken off cob
1/4 large sweet onion (like vidalia), sliced
3 cloves garlic, chopped
2 TBSP extra virgin olive oil, plus extra for a drizzle on pasta
1/4 pounds whole wheat spaghetti
Salt and Pepper
Parmesan Reg. to sprinkle over top
Cook pasta according to directions, set aside and keep warm
In a large skillet, add 2 tbsp olive oil and warm until there's a sheen on the oil
Add onion, let soften for 2-3 minuts
Add garlic, cook until fragrant
Add zucchini, salt and pepper to taste and cook until about halfway tender (a couple of minutes)
Add corn near the end and cook through until all is warm and zucchini is tender.
Drizzle warm pasta with a touch of olive oil.
Toss vegetables with pasta.
Grate some parm over the top just to get a bit of the nutty flavor
Servings: 2 (but pretty large, you could stretch to 3 if you want)
WW Pts - 8 (not including parm sprinkle, add extra depending on how much you grate over pasta)
Nutritional Info - Calories: 356, Fat 14.9g (sat: 2.1, monounsat: 10g, poly, 7g), Fiber: 10g, Sodium: 16.8mg, Carbs: 54g, Protein: 10g