In the peak summer months (or any time of year!) nothing tastes as good as fresh pasta with garden vegetables. Heirloom tomatoes and fresh basil go in at the very end to keep their flavors and textures bright, while vegetables like snap peas, zucchini, and sweet corn are sauteed individually to ensure each is perfectly cooked. The pasta shape could be of any type but here I have cut my noodles into a fettuccine size. The shrimp sauteed with garlic in butter aren’t essential but certainly put this one over the top for me.