Start by preparing the vegetables. Wash and dry zucchini, squash, corn and tomatoes. Chop up squash and zucchini into half-moon shapes. Slice tomatoes in half. Cook and cut the corn off the cob. (You can boil or microwave for 4 minutes).
Heat up olive oil in a pan on medium low. Add in garlic and mix until fragrant.
Add in all vegetables and toss. Lightly season with salt and pepper to taste. Cover and cook for 5 minutes until tender. Remove the lid and continue cooking so the liquid starts to evaporate.
Boil salted water and add in pasta. Make sure to keep an eye on the time so it’s perfectly al dente. Let vegetables cook on low while pasta cooks.
Just before pasta is ready, add butter into the vegetables and mix.
Add Barilla Creamy Genovese Pesto on top of vegetables followed by the strained pasta and a splash of pasta water. Mix very well. Pasta will become creamy and glossy!
Add some fresh Parmesan cheese and enjoy!
2 servings