Creamy Horseradish Pasta

Directions

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1. Cook the pasta according to the package instructions, roughly 6 minutes.
2. Drain and set aside the pasta and reserve 1/4 cup of the pasta water.
3. Heat the oven to 400 degrees.
4. Gently tear the bread into desired sizes and place in a small mixing bowl.
5. Toss with the olive oil, balsamic vinegar, Parmesan cheese and salt and pepper.
6. Place the breadcrumbs on a parchment lined sheet pan and bake for 10-12 minutes until golden brown and toasted. Set them aside to cool.
7. For the pasta, heat the olive oil in a large saucepan over medium high heat.
8. Add the shallot and cook for 2-3 minutes.
9. Add the zucchini and summer squash. Saute the vegetables for 5-7 minutes until tender.
10. Add the corn kernels and salt and pepper. Cook for another 2 minutes.
11. Transfer the vegetable mixture to a bowl.
12. In the same saucepan, heat the pasta water, cream, and Bubbies Horseradish over medium heat to a low simmer.
13. Add the cooked pasta and stir until the pasta is thoroughly coated with the sauce.
14. Add the vegetable mixture and salt and pepper to taste.
15. Remove the saucepan from the heat and stir in the Parmesan cheese.
16. Transfer the pasta to a large serving bowl and sprinkle the breadcrumbs over the top.
17. Garnish with lemon wedges and basil leaves.