* End of Summer Pasta Salad
Organic Sugar Plum Grape Tomatoes, Pint THUMBNAIL
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$4.99
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Organic Baby Heirloom Tomatoes, Pint THUMBNAIL
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$5.99
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Garlic Bulb, ea. THUMBNAIL
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$0.75
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Organic Zucchini Squash, 1lb. Bag THUMBNAIL
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$2.49
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Organic Red Onion, ea. THUMBNAIL
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Organic Basil Bunch, ea. THUMBNAIL
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End of Summer Pasta Salad

·     12 ounces conchiglie or other short pasta

·     4 tablespoons olive oil, divided

·     2 cups organic baby heirloom tomatoes

·     4 cloves garlic, sliced

·     1 teaspoon kosher salt

·     ½ teaspoon freshly ground black pepper 

·     1 zucchini, chopped

·     1 red onion, cut into wedges, layers separated

·     1-2 cups fresh corn kernels (from 2 ears)

·     2 cups packed arugula

·     1 cup fresh basil leaves, torn

·     1 ounce Parmesan cheese, shaved (about ½ cup)

Cook pasta according to package directions for al dente; drain. Transfer pasta to a large bowl.

Heat 1 tablespoon oil in a large skillet over medium. Add tomatoes, garlic, onion, salt, and pepper and cook, stirring often, until tomatoes begin to soften, 4 to 5 minutes. Add zucchini and cook, stirring often, until tomatoes burst and zucchini is almost tender, 3 to 4 minutes. Add corn and cook, stirring constantly, for 1 minute.

Add tomato mixture to pasta along with arugula, basil, and remaining 3 tablespoons oil and toss to combine. Serve warm or at room temperature topped with shaved Parmesan.  Serves 4.

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