> 2 tbsp olive oil
> 1 clove garlic
> 1 medium zucchini, chopped in chunks
> 4 medium tomatoes, cored and roughly chopped
> 2 ears (about 1½ cups) fresh corn, kernels cut from cob
> 12 oz penne pasta
> 2 lobster tails (about 1 cup), cooked, meat removed and chopped
> 1/4 cup fresh Italian parsley, roughly chopped
> 1 lemon, quartered
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.
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.
Toss pasta with the zucchini mixture and lobster meat. Sprinkle with chopped parsley and serve with lemon wedges.