INGREDIENTS
1 lb
pappardelle pasta
2 tbsp
extra virgin olive oil (more will be used later)
1
zucchini squash, diced
1 lb
mushrooms, sliced
2
shallots, sliced
8
spears asparagus, diced
1/2 cup
sliced in half cherry tomatoes
1/2 cup
frozen (or fresh) corn kernels
3 cloves
garlic, minced
1/3 cup
shredded Parmesan cheese
1/3 cup
sliced fresh basil