Linguine with Summer Vegetables

Wash all veggies. Preheat the oven to 350F (180C ). Roast the ears of corn for 10-15 minutes with a drizzle of olive oil or veggie broth and a dash of salt on a baking sheet covered with parchment. When done slice kernels off.
Shred kale and slice leeks, zucchini and cherry tomatoes. In a pan over medium heat sauté garlic and leeks for 3-4 minutes or until leeks soften a bit.
Add kale and zucchini until zucchini is barely soft. Add corn, olive oil (or veggie broth), salt, pepper and white wine (or veggie broth) and toss. .
Place rosemary in the mixture, top with tomatoes and allow to sit over low heat in order for the rosemary to infuse the dish and the tomatoes to wilt a bit. Remove from heat as soon as tomatoes begin to soften and set aside. Remove rosemary from the pan
Cook pasta according to package directions. As soon as pasta is done cooking, drain in pasta strainer and rinse with warm water to remove starch. Transfer to a bowl and add mixture. Toss well. You can drizzle with more olive oil if you prefer.