My New Favorite Summer Vegetable Combo

I picked up my weekly load from the farm on Friday and ideas began whirring around like fireflies. Crisp, perfect sweet corn, gorgeous cherry tomatoes, fragrant fennel, and summer’s most prolific, the zucchini, were just a few members of the huge heavy wooden crate, but those few just seemed to make beautiful sense together just then.

I grated the zucchini, sliced fennel bulb, and threw them into the roasting pan with 2 ears of corn, the tomatoes, and some olive oil.  I roasted them at 350 for about 20 minutes. (You could certainly grill all of these, too!)  Meanwhile, I boiled salted water and cooked fettucini.

I cut the corn off the cobs and, after draining the pasta, tossed it with all the vegetables, salted and peppered it all and then added about 1/4 cup of chopped, fresh basil.

I hope you love this combo as much as I do!  Happy summer!


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