Ingredients

• 1 teaspoon coarse salt, plus more for seasoning
• 8 ounces gemelli or other pasta, such as penne or rotini
• 4 tablespoons extra-virgin olive oil
• 1 small onion, cut into ¼-inch dice
• 2 cloves garlic, minced
• 1 carrot, peeled and cut into bc-inch dice
• 1 zucchini (about 6 ounces), cut into bc-inch dice
• 4 ounces green beans, cut into 1-inch pieces
• 1bc cups corn kernels, cut from 1 ear, or frozen
• Freshly ground pepper
• 2 tablespoons balsamic vinegar
• 1 fifteen-ounce can cannellini beans, rinsed and drained
• 1 pound assorted tomatoes, roughly chopped

Instructions

1. Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

Source: MARTHA STEWART LIVING JULY 2001