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- Estate Spaghetti - Pots and Pins
- 2 ears of fresh corn, removed from cobs
- 1 small zucchini, chopped (about 1 1/2 cups)
- 1/3 large sweet onion
- 4 tablespoons butter or olive oil, plus more for finishing
- 8 small vine-ripe tomatoes, or 4 large vine-ripe tomatoes, coarsely chopped
- salt and pepper to taste
- 1/2 cup shredded Parmesan, plus more for serving
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1 lb. cooked spaghetti, drained
- Fresh rosemary for garnish
View Full Recipe at Pots and Pins
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