Ingredients
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2 tbsp olive oil
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1 clove garlic
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1 medium zucchini, chopped in chunks
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4 medium tomatoes, cored and roughly chopped
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2 ears (about 1½ cups) fresh corn, kernels cut from cob
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12 oz penne pasta
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2 lobster tails (about 1 cup), cooked, meat removed and chopped
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1/4 cup fresh Italian parsley, roughly chopped
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1 lemon, quartered
Steps
1
In a large skillet, heat the olive oil on medium-high. Cook the garlic 30 seconds and then add the zucchini and cook 3 minutes, stirring frequently. Add the tomatoes and corn and cook for a further 2 minutes. Remove from heat. Season with salt and pepper.
2
Heat a large pot of salted water to a boil on high. Add the pasta and cook according to package directions. Drain and place in serving bowl.
3
Toss pasta with the zucchini mixture and lobster meat. Sprinkle with chopped parsley and serve with lemon wedges.
