Corn and Zucchini Pasta

There's usually nothing I love more than a hearty, meaty pasta sauce—bolognese, you’ve got my heart! But when summer rolls in, my kitchen shifts gears. I start dreaming of bright, fresh, veggie-packed meals. Enter this fabulous corn and zucchini pasta. Juicy, sweet corn just off the cob and tender zucchini make the perfect summer pairing, especially in this simple, cheesy pasta dish. Grab whichever short pasta you adore (shells are my favorite for catching those little corn kernels and all the saucy goodness). Pair it with a fresh caprese salad and some fluffy garlic bread, and you've got a meal that brings summer straight to your table.

• 1 tsp. kosher salt, plus more for the pasta water
• 1 lb. medium pasta shells
• 2 Tbsp. olive oil
• 4 ears of corn, kernels removed (about 3 cups)
• 2 medium zucchini, sliced into 1/4-inch-thick half moons
• 4 garlic cloves, finely chopped
• 1/2 tsp. black pepper
• 1/2 tsp. red pepper flakes, plus more for topping
• 1 cup low-sodium chicken or vegetable broth
• 1 cup grated parmesan cheese (about 4 ounces), plus more for topping
• 1 (5.3-ounce) package garlic-and-herb cheese (such as Boursin), sliced and at room temperature
• Grated zest and juice of 1 lemon
• 2 Tbsp. chopped fresh chives, plus more for topping