Creamy Zucchini Corn Pasta

5 from 3 votes

Recipe from Two Peas and Their Pod

This summery pasta dish takes less than 30 minutes to make! The pasta is made with zucchini, sweet corn, shallot, garlic, and a creamy Parmesan sauce. Top with fresh basil and you have the perfect summer meal.

Prep Time10

Cook Time15

Total Time25

Course: Pasta

Cuisine: Italian

Keyword: corn, pasta, zucchini

Servings:

Calories: 504kcal

Ingredients

8 oz orecchiette pasta, or pasta of your choice
4 tablespoons butter
1 shallot, diced
2 cups chopped zucchini
2 ears sweet corn, kernels removed from the cobs (about 2 cups)
3 cloves garlic, minced
Kosher salt and black pepper, to taste
1/2 cup heavy cream
1/3 cup freshly grated Parmesan cheese
1/4 cup chopped basil
Dash of crushed red pepper flakes
Extra parmesan cheese and basil, for garnish

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve 1/4 cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
While the pasta is cooking, heat the butter over medium heat in a large skillet. Add the shallot and zucchini and cook for 3 minutes. Add the corn and garlic and cook for 1 minute.
Add the zucchini and corn mixture to the pasta in the pot. Season with salt and black pepper. Stir in the heavy cream and the reserved pasta water. Stir in the Parmesan cheese, basil, and crushed red pepper flakes.
Serve warm with extra Parmesan cheese and fresh basil.

Notes

Remove the corn kernels from 2 to 3 ears of sweet corn. You can also use frozen corn, but fresh is best!

Nutrition