1 lb medium pasta shells – I used the Etto Conchiglie pasta
2 tbsp olive oil
2 cups of corn
1 lb zucchini, sliced into 1/4 in thick half moons
4 garlic cloves, finely chopped
1/2 tsp black pepper
1/2 tsp red pepper flakes, plus more for topping
1 cup low-sodium chicken or vegetable broth
1 cup grated parmesan, about 4 oz, plus more for topping
1 5.3 oz package Boursin cheese, sliced and at room temperature
Grated zest and juice of 1 lemon
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving 1/2 cup cooking water.
Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the corn and zucchini and cooking, without stirring, until the vegetables begin to turn golden brown, 5-7 minutes.
Reduce the heat to medium and stir in the garlic, black pepper, red pepper flakes, and 1 tsp salt. Cook until fragrant, about 1 minute.
Add the chicken broth to the skillet and cook for 1 minute, scraping the bottom of the pan with a wooden spoon. Reduce the heat to low and stir in the parmesan, Boursin cheese, lemon zest, and lemon juice.
Fold in the pasta, loosening the sauce with a few splashes of the reserved cooking water if necessary. Serve topped with more parmesan and red pepper flakes.
