Set a pot of salted water on high heat, cook pasta to package instructions. While waiting for water to boil and pasta to cook ,prep the rest of your ingredients:

Cut zucchini, set aside. Use a knife to shave corn kernels off cob and into a bowl. Set aside.

Place a pan on medium heat. Add 1-2 tablespoons olive oil, enough to coat the bottom of the pan. When oil shimmers, add zucchini and cook for three minutes until edges start to brown, stirring frequently. Add corn, cook for another minute, stirring here and there. Remove from heat and place in a bowl to cool.

Cut cherry tomatoes and basil, juice lemons.

In a small jar, whisk together 1/3 cup olive oil, 3 tablespoons lemon juice, a generous pinch of sea salt and a few turns of freshly ground black pepper

When pasta is cooked al dente, strain and rinse in cold water for a few seconds. Pour pasta onto a platter or into a large bowl, drizzle with half the dressing and toss. Sprinkle with sea salt and pepper, toss again. Add all the prepped vegetables, arugula and basil to pasta, drizzle with the rest of the dressing, Toss. If using red pepper flakes, add them, toss again. Shave or grate parmesan onto the top of the salad. Serve.