Noodle, zucchini and corn pan

Ingredients for 4 servings:

• 500 g pasta (horn pasta)
• 2 zucchini (approx. 500 g)
• 1 can of corn
• 2 cloves garlic
• 1 tsp basil, dried
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 4 tbsp olive oil
• 1 lemon(s)
• 80 g Parmesan, sliced
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Vegetarian

Cook the pasta in plenty of boiling, lightly salted water until al dente. Drain the corn. Peel the garlic and press it through a press. Trim the zucchini and cut it into small cubes. Heat the olive oil in a large pan and fry the corn, zucchini, and garlic over medium heat, stirring occasionally, for about 5 minutes. Season with a little salt, a few turns of freshly ground pepper, and the herbs. First, grate the zest from the lemon, then halve and juice it. Drain the pasta, stir it into the vegetable mixture while it’s still wet, mix in the lemon zest and 1 to 2 tablespoons of lemon juice, and sprinkle with the shaved Parmesan cheese.