##  [Late Summer Harvest Pasta](/index%2ephp/recipe/late-summer-harvest-pasta) 

  Posted by Sarah on 26 Sep 2010 

 Image

     ![Ruffled pasta with shrimp, corn, and zucchini in a reddish tomato sauce.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-02/LateSummerHarvestPasta.jpeg.webp?h=869dea68&itok=UZi82m3Q) 

 

 



Dad and I came up with this while he was visiting this weekend. It is delicious! We decided on the title because the veggies in it are all in season right now. In fact, the zucchini, tomatoes, and thyme are all from the shared garden in my apartment complex and we picked them right before cooking this.



Serves:

4

 

Prep time:

15 minutes

 

Cook time:

15 minutes

 

Recipe Category

[Main Course](/index%2ephp/recipe-category/main-course)

 

 

Cuisine

[Italian](/index%2ephp/cuisine/italian)

 

 

Ingredients

1 lb. of pasta

1 onion, chopped

8 cloves garlic, chopped

4 large tomatoes, chopped

1 zucchini, diced

1 cob of corn, kernels cut off

8 springs fresh thyme or 4 tbsps dried thyme

1/4 teaspoon pepper

1/2 to 3/4 lb. shrimp

Salt, to taste

 

 

Instructions

Cook pasta "al dente." (Bring water, with some salt and a dash of olive oil, to a boil. Add pasta.)

Sauté onions and garlic in a frying pan.

Add in tomatoes, zucchini, corn kernels, thyme, pepper. Cook over low heat until almost done.

Add shrimp and salt and simmer for a few more minutes until everything is cooked.

Mix in drained pasta and serve.