Summer Basil Delight

2 tbsp olive oil

1 vidalia onion, chopped

1 diced zucchini

1 ear of fresh corn, boiled

1 clove garlic, smashed and minced

1/2 cup freshly torn basil

(optional) cooked pasta, corkscrew or rotini

2 plum tomatoes, diced

parmesan to taste

salt to taste

fresh pepper to taste

Cook onions in oil until translucent. Add garlic and heat one more minute. Toss in zucchini and keep stirring. Slice kernels off corn cob and toss into cooking pan. When all vegetables are cooked but still crisp, remove from heat and add basil, salt and pepper. Toss with pasta (if using) and liberally season with parmesan. Add tomatoes immediately before serving.