The freshest of summer vegetables came together to create an incredibly flavorful sauce for some al dente bow-tie pasta. All the veggies were sourced locally from farms nearby, which was reflected in the garden-fresh taste. For the sauce, I sautéed one chopped white onion and two cloves of garlic in a little olive oil until they started to brown; then added one zucchini cut into dice. After cooking for a few minutes, I mixed in some beautiful miniature cherry tomatoes - they were so tiny that I didn't even need to chop them. So sweet and delicious - like candy! Towards the end I added one ear of cooked sweet corn that I had removed from the cob, as well as some oregano, basil and thyme from my garden. Some freshly grated pepper and seasoning salt and a few shakes of shaved parmesan were the final garnish. Paired nicely with a crisp Kora Sauvignon Blanc.