Baked Pasta with Zucchini, Corn, Tomatoes, and Basil

As today is officially the first day of autumn, I thought we'd say farewell to summer with this great end-of-summer pasta. It uses lots of fresh garden veges, includes a bit of melty cheese, and reminds us just how great the summer produce is. 

Until next year, dear Summer!

P.S. I'm so excited, though. Autumn is my favorite (!!!) season. Bring on the pumpkins, crispy leaves, and corn mazes!

Notes: I've adjusted the proportions in this recipe from the original because 1) it didn't make enough for us, 2) we like tomatoes and garlic, and 3) we also like cheese. Mmmm....

Adapted from Williams-Sonoma 

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