Ingredients:
- 3 ears corn on the cob
- 2 tablespoons butter (melted)
- 1 pound lasagna noodles (roughly broken)
- 4 tablespoons extra-virgin olive oil (divided)
- 1 pint cherry tomatoes
- Kosher salt and freshly ground black pepper
- 2 large zucchini (peeled into ribbons with a vegetable peeler)
- 1 bunch asparagus (peeled into ribbons with a vegetable peeler)
- ½ cup Parmesan cheese (grated)
- ¼ cup capers
- 3 tablespoons fresh basil (chopped)
Directions
Heat a large skillet over medium heat. Brush the corn with the melted butter and add to the skillet. Sear until well charred, about 4 minutes per side. Cool slightly, then cut the kernels from the cob.
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, 7-9 minutes.
Drain the noodles and toss with 2 tablespoons of the olive oil. Heat the remaining olive oil in the same skillet you used to cook the corn.
Add the tomatoes to the skillet; season with salt and pepper. Cook until the tomatoes are blistered, 6-7 minutes. Add the zucchini and asparagus; cook until tender, about 4 minutes.
Add the noodles and corn to the skillet; toss to combine. Add the Parmesan, capers and basil; toss to combine. Serve immediately.