1 pound Fusilli Pasta
2 Ears of Corn
1 1/2 pounds Zucchini
1 pint Grape Tomatoes
5-7 ounces Basil Pesto (we made homemade)
Red Pepper Flakes, optional
Grated Parmesan Cheese, optional
Cook the pasta according to package directions. Drain and set aside. Meanwhile, cut the zucchini down the center, lengthwise, and brush it with olive oil. Toss the tomatoes in olive oil and place them in a foil pie plate or foil packet. Place the tomatoes, corn, and zucchini on a grill set to medium heat. Cook until the zucchini becomes soft and slightly charred, the tomatoes blister, and the corn softens slightly, about 15 minutes. When the vegetables have cooled slightly, coarsely chop the zucchini and cut the kernels from the corn cob. Place the tomatoes, zucchini, and corn in a bowl with the pasta. Add the pesto and toss to coat. Garnish each serving with parmesan cheese and red pepper flakes, if desired.