For the zucchini vegetable pan, cut leeks into fine rings and sauté in olive oil in a large skillet. Cut the zucchini into quarters lengthwise, slice and add to the leeks with the corn.
Add a little water and cover and let steam. In the meantime, cook the pasta. Dice the tomatoes and feta cheese, peel and finely slice the garlic, chop the garden herbs.
Just before the zucchini softens, add everything and cook uncovered for a short time so that most of the liquid evaporates.
Mix the pasta directly into the vegetable pan, season with freshly ground pepper and salt if needed.