Summer Spaghetti with Garden Fresh Zucchini

Ingredients

• Kosher salt
• 8 ounces dried spaghetti
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 ear corn, shucked and kernels removed from cob
• 1 zucchini, sliced into 1/4-inch rounds
• 2 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 cup baby tomatoes, halved
• 1/4 cup walnuts, rough chopped
• 1/2 cup grated Parmesan
• 10 fresh basil leaves, torn

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