Summer Solstice Pasta

Summer Solstice Pasta
1 LB whole wheat pasta
1 TBS EVOO
1 Shallot, minced
1 Zucchini, diced
1 Yellow squash, diced
Salt and pepper
1 Pint cherry tomatoes
1 Cup sweet corn, fresh or frozen
Juice of 1 lemon
1/4 Cup white wine
1 TBS fresh thyme
Chili oil for drizzling
Parmesan cheese

I'm making my bi-weekly trip to Grand Central Market to pick up some fresh vegetables for the week.  You never really know what they're going to have, or what's going to be the freshest, so I let the produce stand serve as my inspiration.  It's the official start of summer so my pasta dish is inspired by summer veggies like fresh-off-the-cob corn, yellow squash and tomatoes.  I added a drizzle of my dad's homemade chili oil at the very end for a little extra kick which goes nicely with the sweet corn.  You could also use crushed red pepper or some thinly sliced hot peppers.  This dish is pretty hearty on it's own, but these flavors would be great with sliced chicken or shellfish too.

Heat a large sauté pan over medium-high heat. Sauté the shallots for 1 minute. Add the zucchini and squash, season with salt and pepper and cook for 5 minutes. Add the corn and tomatoes; sauté until the tomatoes begin to blister.  Add the lemon juice and wine, let reduce slightly.  Toss in cooked pasta and mix in the thyme.  Before serving, drizzle with chili oil and top with freshly grated Parmesan cheese.