One-Pot Creamy Corn & Zucchini Pasta

1. In a large pan on medium heat, add a drizzle of olive oil and sauté sliced zucchini for 5 minutes. Season with salt, pepper, and garlic powder. Remove from pan and set aside.
2. In the same pan on medium heat, add a drizzle of olive oil and sauté the chopped onions and garlic for 4 minutes. Add in the uncooked pasta and chicken broth. Season with onion powder, garlic powder, Italian seasoning, salt, and pepper.
3. Set the heat to high, bring to a boil. Then, cover and set the heat to medium low. Simmer for 15 minutes, or until your pasta is al dente. 
4. Add in the frozen corn, cooked zucchini, pecorino romano cheese, and heavy cream.
5. Taste the pasta and add more seasonings if you need to. If you like spice, add some red pepper flakes. Let the pasta simmer until the sauce thickens. Finally, garnish with fresh basil and enjoy!