Active Time

　　50 min

　　Total Time

　　50 min (includes making pesto)

　　For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat-leaf parsley in with the basil. To top it all off she adds homemade bread crumbs. It's not quite Italian anymore, but it works.

　　

Ingredients

Makes 6 servings

　　2 medium zucchini (about 1/2 pound total)

　　1/2 pound boiling potatoes, peeled

　　3/4 pound rotini or penne

　　6 ounces green beans, trimmed and halved (about 1 1/2 cups)

　　2 ears corn, kernels cut off (about 1 1/2 cups)

　　1 tablespoon olive oil

　　1 pint cherry tomatoes (12 to 14 ounces)

　　1 cup Kemp's pesto

　　

Accompaniment:

Toasted bread-crumb topping for pasta

　　

Equipment:

an adjustable-blade slicer with 1/4-inch julienne attachment

　　

Step 1

Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.

　　

Step 2

Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and zucchini.

　　

Step 3

Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers. Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.

　　

Step 4

Reserve 1 cup pasta-cooking water, then drain pasta with vegetables.

　　

Step 5

Put pesto in a large bowl and whisk in enough reserved cooking water to thin to a sauce, 1/3 to 1/2 cup. Add pasta mixture and toss to coat. Thin with more cooking water and season with salt if necessary. Serve immediately, with tomatoes and bread crumbs on the side.