serves 4

500 GRAMS SPAGHETTINI

3 TBSP OLIVE OIL

1 PINT OF FRESH GREEN BEANS, TRIMMED

2 EARS OF FRESH SWEET CORN, SHUCKED

3-4 SMALL ZUCCHINE OR SUMMER SQUASH

SALT AND PEPPER

FRSH BASIL LEAVES

ZEST AND JUICE OF 1-2 LARGE LEMONS

PARMIGIANO FOR GARNISH (OPTIONAL)

BRING A LARGE POT OF WATER TO A BOIL, SALT WELL

CUT THE GREEN BEANS INTO 1 INCH PIECES

USE A SHARP KNIFE TO REMOVE THE CORN KERNELS FROM THE COB

DICE THE ZUCCHINE INTO SMALL PIECES

IN A LARGE SKILLET, ADD THE OLIVE OIL, CUT BEANS, CORN KERNELS, ZUCCHINE AND SALT AND PEPPER TO TASTE

SAUTE OVER MEDIUM LOW HEAT FOR 8-10 MINUTES, TOSSING OCCASiONALLY

ADD THE PASTA TO THE boil water, STIR AND COOK UNTIL AL DENTE - 8-10 MINUTES

add 2 ladles of hot starchy pasta water to the vegetables for the last 5 minutes of cooking- this will steam finish the corn kernels

pull the hot pasta from the pot and add directly to the vegetables along with a touch more of the starchy water

add in 10-12 leaves of fresh basil and the zest and juice of the lemon

toss well and serve immediately

garnish with more fresh basil leaves, a drizzle of olive oil and parmigiano, if desired