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.
[2] 1 lb. of pasta
For sauce:
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
Cook pasta "al dente." (Bring water, with some salt and a dash of olive oil, to a boil. Add pasta.)
While pasta is cooking:
1. Sauté onions and garlic in a frying pan.
2. Add in tomatoes, zucchini, corn kernels, thyme, pepper. Cook over low heat until almost done.
3. Add shrimp and salt and simmer for a few more minutes until everything is cooked.
4. Mix in drained pasta and serve.
