Summer spaghetti with zucchini

Ingredients:

• 220 g spaghetti
• 2 tbsp extra-virgin olive oil + more
• 1 ear of corn, kernels removed from the cob
• 1 zucchini, sliced ​​into 0.5cm thick rounds.
• 2 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1 cup small tomatoes, halved
• 1/4 cup chopped walnuts
• 0.5 tbsp. grated parmesan
• 10 fresh basil leaves, torn

Preparation:

1. Bring a large pot of water to a boil. Salt the water and add the spaghetti.
2. Heat olive oil in a large skillet over medium-high heat. Add corn, zucchini, garlic, and red pepper and cook, stirring occasionally, until zucchini is tender but not browned, 4 to 6 minutes.
3. When the spaghetti is al dente, drain and add it to the zucchini. Turn off the heat and stir gently. Add the tomatoes, walnuts, and half the Parmesan. Drizzle with olive oil and toss gently. Sprinkle with basil and Parmesan. Divide the pasta among bowls and serve.