• prep: 25 min
• cook: 30 min
• total: 55 min

servings:

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

• 3 garlic cloves, minced
• 3 tablespoons Sherry vinegar or white wine vinegar
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
• 3 ears corn, shucked
• 1 1/2 pounds medium zucchini
• 8 to 9 ounces dried egg pappardelle or dried egg fettuccine
• 1/4 pound sugar snap peas, strings discarded and peas halved diagonally
• 1/2 cup thinly sliced red onion (optional)
• 1 cup small basil leaves, torn if large
• 1/2 cup mint leaves
• 1/3 cup snipped chives
• Accompaniment: Shavings of Parmesan made with vegetable peeler
• A good vegetable peeler, preferably V- or U-shaped

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