Linguine with Summer Vegetables and Goat Cheese

The tastes of summer in one pasta. Delicious and simple.

Adapted from Real Simple

Ingredients:
~1/4 pound linguine
~olive oil
~2 cups fresh corn (2 ears)
~2 cloves garlic, minced
~2 pints cherry tomatoes
~2 small zucchini, cubed (I used 1 zucchini and 1 yellow squash)
~2 tablespoons fresh basil leaves, chopped
~4 ounces goat cheese, crumbled
~salt and pepper

1. Preheat oven to 375. On a baking sheet, combine tomatoes, squash, and zucchini and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes, or until tomatoes start to burst and zucchini and squash brown at the edges.
2. Cook pasta according to pasta directions (don't forget to salt your water!). Reserve 3/4 cup of the cooking liquid before draining. Drain pasta.
3. Heat oil in pasta pot over medium heat and add corn, garlic, and 1/4 tsp. salt and pepper. Cook until corn is tender, about 2-4 minutes.
4. Add tomatoes, zucchini, squash, pasta, and 1/2 cup of cooking liquid. Cook over medium heat, stirring gently, until the liquid is slightly thickened and coats the pasta. You can add more cooking liquid if needed to loosen the sauce.
5. Serve sprinkled with basil and goat cheese. The cheese will combine with the existing sauce and make it super-creamy.