Cook the spaghetti noodles to al dente and set aside. (Go off of box directions for al dente). It will finish cooking with the veggies!

Heat a skillet over medium heat and add olive oil. Once hot, add the zucchini and corn. Cook for 2-3 minutes until soft.

Once the zucchini and corn are soft, add the tomatoes and cook for 1-2 minutes, until tomatoes are visibly soft. Season the veggies with salt and pepper.

Throw the pasta on top of all the veggies and toss. Let cook together for another minute or two and then turn off the heat.

Add the parmesan cheese and 1/4 cup of pasta water. Toss, and add remaining 1/4 cup of pasta water if sauce is too thick.

Add some more fresh cracked pepper and garnish with parsley. You can store in an airtight container for up to 3 days. Enjoy!:)