Kat Can Cook

0 Place the olive oil in a large saute pan over medium-low heat.
1 When hot, add the diced onion with a pinch of salt.
2 Cook for 15 minutes, stirring as needed, until caramelized.
3 Add the garlic, zucchini, and corn with a large pinch of salt and cracked pepper and cook for a mere three minutes, stirring once.
4 Transfer vegetables to a large bowl and set aside.  The zucchini will seem like it's underdone, but it will continue to cook as it sits.  Do not overcook or it will be mushy.
5 Bring a large pot of generously salted water to a boil.
6 Cook pasta one minute less than package directions, reserving 1/2 cup of pasta water.
7 Strain pasta and transfer to the bowl of vegetables.
8 In the same saute pan over medium heat, stir together the lemon zest and juice, pasta water, and yogurt and bring to a simmer.  
9 Add the pasta and vegetables back in and toss, cooking for 30 seconds to coat.
10 Remove from heat and add chopped basil before tossing again.
11 Serve.