In Twenty Minutes: Zucchini & Corn Gemelli

Summer is slowly fading away, while school is in full swing. Even though much of my time has been spent reorganizing and getting the kids to adjust to new schedules, I'd still like to keep some interesting and tasty meals on our menu.
I thought I might share some of my quickly thrown together meals that make everyone happy. Made under twenty minutes, the preparation for this dish is simple and time effective.

1# Gemelli

1 tbsp. canola oil

1 white onion, chopped
1 medium zucchini, chopped
2 clove garlic

1 spring of rosemary, chopped
1 sprig of thyme, chopped
salt to taste
1/2 cup white wine, stock or water

2 ears of corn kernels, or 1 1/2 cups frozen corn
1-2 tbsp. olive oil

Start by boiling water for the pasta- the vegetables can be prepped while the water comes to a boil.

Once everything is chopped and the corn kernels are cut off of the ears, your water should be ready, and you can start cooking your gemelli, which takes about 10 minutes. In a large frying pan heat the canola oil over medium-high heat. Sweat the onions until they are translucent, and then add in the zucchini and cook for 3-4 minutes, or until it starts to lightly take color. Add in the garlic and cook for one minute, and then add in the rosemary, thyme and salt and cook for another minute. Pour in your cooking liquid and let it cook, uncovered, for 1-2 minutes.
At this point the pasta should be ready, so drain the water and set aside until needed. Add the corn kernels to the zucchini in your frying pan, and let it cook together for a minute longer. Add in your pasta, and mix everything together while lightly coating with olive oil. Season with salt and pepper, and enjoy the easy meal and quick clean up.