Grilled Succotash Pasta With Garlic Sauce

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Washington Post

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Ingredients

2 large heads garlic

3 tablespoons olive oil

Juice from 1 lemon (3 tablespoons)

Salt

Freshly ground black pepper

3 ears fresh white corn

2 tablespoons olive oil

1 medium Vidalia onion, chopped (1 cup)

2 medium zucchini (1 pound total)

1 cup fresh lima beans (may substitute frozen baby limas)

1/2 teaspoon salt

1 teaspoon dried oregano

1 cup loosely packed basil leaves, torn, plus a few whole leaves for garnish

1/4 cup loosely packed mint leaves, chopped

12 to 16 ounces dried fettuccine rigate (ridged pasta holds the sauce better)

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