• 3 tablespoons olive oil
• 1 finely chopped scallion
• 3 thinly sliced zucchini
• ¼ cup dry white wine
• 1 cup frozen fava beans
• Salt and pepper, to taste
• vegetable broth or water, as needed
• 1 cup canned corn, drained
• A few basil leaves, coarsely chopped

In a large sauté pan, heat olive oil and sauté scallion and zucchini about 2 to 3 minutes.

Add dry white wine and allow to evaporate. Add frozen fava beans, salt and pepper, and cook on medium-low heat for about 20 minutes, stirring occasionally, adding a little vegetable broth or water, if necessary.

A couple of minutes before serving, add corn and a chopped basil leaves.

Serve as an accompaniment to Risotto with Lemon and Ricotta