Cook the pasta in heavily salted water, according to package directions.
Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Add the zucchini and season with salt and fresh cracked black pepper to taste. Saute for about 5 to 7 minutes, tossing occasionally.
Next, add the corn to the skillet with the zucchini. Toss and warm through.
Drain the pasta well and add it to the skillet with the zucchini and corn. Then stir in the tomatoes and pesto. Toss to make sure everything is coate well. Taste and season with salt and pepper to taste.
Serve hot or at room temperature alone or with crusty bread.
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