Recipe: Farmers Market Pasta Dinner

Ingredients

• 8 ounces dry linguine or spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 small eggplant (about 1 pound), cut into 1-inch cubes
• 2 medium zucchini or summer squash, halved and sliced into 1/4-inch-thick slices
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 cups chopped plum tomatoes or halved cherry tomatoes
• Kernels from 1 ear corn
• 2 medium carrots, peeled and shaved into ribbons
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1/2 cup shredded Parmesan cheese, plus more for garnish
• 1/4 cup torn fresh basil leaves

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