Lemony Zucchini Corn Pasta (Dairy-Free Gluten Free)

0 Bring a medium pot of salted water to a boil. Add pasta and cook according to package; drain and reserve pasta water.
1 Heat a large pan over medium low heat and add a splash of water or cooking oil to coat. Add in the shallot and sauté for 2 minutes until fragrant. Add the garlic and sauté for another 60 seconds, then add in the zucchini and sauté until wilted, but still green. Add in the corn and sauté for 2-3 more minutes until vibrant yellow.
2 Sprinkle with seasonings and nutritional yeast and stir to combine.
3 Pour in 1 cup of pasta water and 1 cup of cocojune yogurt and stir to combine. Taste and generously season with salt and pepper. Add in the tomatoes and simmer, stirring occasionally, until tomatoes still hold their shape but burst slightly if pressed - just a few minutes. Add in the lemon zest and juice. Add more pasta water as needed to keep it saucy.
4 Pour in the pasta and gently fold to coat.
5 Add additional dollops of yogurt, sprinkle with fresh basil, and top with salt and pepper.