Ingredients
- Anna Farfalle
- Cento Imported Extra Virgin Olive Oil
- 1 medium Zucchini, cut into half moons
- 1 medium Yellow Squash, cut into half moons
- 12 oz Frozen Corn
- 2 tbsp Salted Butter
- 1 tbsp Cento Garlic Paste in a Tube
- 3/4 cup Cento Organic Vegetable Stock
- 1/2 Lemon
- 1 cup Parmesan Cheese, grated
- Fresh Basil, torn
- 1 tbsp Fresh Parsley, chopped
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Crushed Red Pepper
Directions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add zucchini and yellow squash and cook for 6 to 8 minutes, stirring occasionally, until tender and lightly caramelized. Stir in corn and cook for 3 to 4 minutes until heated through. Add garlic paste and cook for 30 seconds until fragrant. Pour in vegetable broth and simmer for 2 minutes. Add cooked pasta, butter, Parmesan cheese, lemon zest, lemon juice, pepper flakes, salt, and pepper. Toss until the sauce becomes silky and coats the pasta. Remove from heat and fold in the basil. Serves 4-6.
