INGREDIENTS
1 lb
orecchiette pasta
1
head broccoli, cut into small florets
3 cloves
garlic, chopped
1 pint
cherry or grape tomatoes, halved
1
ear corn (about 1/2 cup corn)
1/2 cup
grated Parmesan, plus more for serving
1/4 cup
extra virgin olive oil
3/4 tsp
kosher salt (1/4 tsp. + 1/2 tsp.)
1/4 tsp
freshly ground black pepper, plus more for serving
1/4 tsp
crushed red pepper
16
leaves fresh basil