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SERVES: 4

INGREDIENTS:

1 pound box lasagna noodles, broken as described below

2 small onions (or 1 medium) peeled and thinly chopped
5-6 ears corn, kernels removed
2 medium yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch slices
2 medium zucchini, halved lengthwise and cut crosswise into 1/2-inch slices
approx. 1 cup olive oil cured sundried tomato strips, well drained (see hints below))
1 -2 Tbs chopped fresh thyme (see hints below)

Grated parmesan cheese for garnish

PROCEDURE:
Get a pot of water going for the noodles and cut all the vegetables.

Take your time breaking each lasagna noodle one at a time, first in half crosswise and then again in half lengthwise. However they break, they'll be fine.

As soon as the water comes to a boil, add the pasta and stir that around so it doesn't stick together, and then immediately add a splash of olive oil to another large heavy bottomed pot and start cooking the onions to soften.

At that point, add the summer squash and zucchini, stir that around and cook it for a minute, then add 1 - 2 ladles of the pasta water and put a lid on top.

Stay with the squash, you want it to be just tender crisp. Then add the corn, the fresh thyme and about 1 cup well drained, olive oil cured sundried tomato strips. Cook it along for another couple of minutes and turn the heat off.

Once the noodles are done, carefully strain them through a colander in the sink and then, while they're still nice and hot, add them to the pot with the corn and summer squash and gently toss to combine.

Serve with grated parmesan cheese. (See hints below)

HINTS:

If you don't have olive oil cured sundried tomatoes, soak "dry" sundried tomatoes in a bit of warm water for a few minutes, then drain those and use instead.

Substitute 1/4 - 1/3 cup chopped fresh basil instead of the lesser amount of fresh thyme.

This is actually quite good served cold instead of hot, especially on a hot summer day.