Confetti Corn and Pasta Bowl - Forks Over Knives

Ingredients

• 5 ears sweet corn, husks and silks removed
• 1 small clove garlic
• 3 tablespoons lemon juice
• 2 teaspoons Dijon-style mustard
• Sea salt and freshly ground black pepper, to taste
• 4 cups dried whole wheat rotini or penne pasta (12 oz.)
• 1½ cups frozen shelled edamame
• 1 medium zucchini or yellow summer squash, trimmed and spiral sliced (2 cups)
• 2 cups halved red and/or yellow grape tomatoes
• 1½ cups coarsely chopped orange bell pepper
• ¼ cup chopped fresh basil and/or Italian parsley