8ozFettuccinegluten free use your favorite, grain free, I recommend Cappello's
1 1/2cupsheirloom cherry tomatoescut in half
2medium zucchinimade into 'zoodles'
2clovesgarlicminced
1ear cornkernels cut off cob
ten basil leaveschiffonade
sea salt
olive oil2-3 T
1-2avocados diced
Toasted Pine Nutsoptional, they are pricey but if they fit the budget I highly recommend them
Instructions
Prepare all ingredients first.
Bring large stock pot of water to boil. When water is boiling add pasta, cook one minute short of package instructions. We want our pasta al dente.
While pasta boils, add 2 T butter to pan on high heat. When pan and butter are hot add corn kernels. Use a spatula to stir corn, for about four minutes. Add garlic and turn heat to medium / high. Continue stirring for one minute. Add zucchini noodles and basil and tomatoes. Stir. Cook 3-4 minutes, just enough now that the tomatoes are warm and veggies are seared. (Soggy veggies are no bueno)
When pasta is al dente, strain in a colander (do not rinse) and add to pan. Drizzle generously with olive oil, sprinkle with sea salt and toss with vegetables.
Serve topped with avocado and Pine Nuts (optional)