Corn and Zucchini Pasta

A vibrant summer pasta dish that pairs sweet corn and tender zucchini with a creamy, cheesy sauce—perfect for warm-weather dinners.

Why You’ll Love This Recipe

This Corn and Zucchini Pasta combines the sweetness of fresh corn with the delicate bite of zucchini, all enveloped in a rich, cheesy sauce. It’s veggie-forward, easy to make in under 40 minutes, and naturally satisfying—ideal for both weeknight meals and casual dinner parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb medium pasta shells (or your preferred short pasta)

• 2 Tbsp olive oil

• 4 ears fresh corn, kernels removed (~3 cups)

• 2 medium zucchini, sliced into ¼″ half-moons

• 4 garlic cloves, finely chopped

• 1 tsp kosher salt (plus more for pasta water)

• ½ tsp black pepper

• ½ tsp red pepper flakes, plus extra for garnish

• 1 cup low-sodium chicken or vegetable broth

• 1 cup grated Parmesan cheese (about 4 oz)

• 5 oz garlic-and-herb cheese (e.g. Boursin), sliced and at room temperature

• Zest and juice of 1 lemon

• 2 Tbsp chopped fresh chives (plus extra for topping)

Directions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve ½ cup cooking water, then drain.

2. Sauté veggies. While pasta cooks, heat olive oil in a large skillet over medium‑high heat. Add corn and zucchini; cook without stirring for 5–7 minutes to get a slight golden char. Reduce heat to medium, stir in garlic, black pepper, red pepper flakes, and salt; cook until fragrant (about 1 minute).

3. Make sauce. Add broth, simmer 1 minute while scraping pan. Reduce heat to low, then stir in Parmesan, garlic‑herb cheese, lemon zest, and lemon juice until smooth.

4. Combine. Fold in pasta and chives, adding reserved pasta water to reach desired sauciness.

5. Serve. Top with extra Parmesan, red pepper flakes, chives, and a squeeze of lemon if desired.

Servings and timing

Yields 4–6 servings
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes The Kitchn+15The Pioneer Woman+15Healthyish Foods+1531 Daily

Variations

• Use gluten‑free pasta or zucchini noodles for a lighter option.

• Swap Boursin with cream cheese or goat cheese for a milder flavor.

• Toss in chopped fresh basil, parsley, or cilantro for added brightness.

• Stir in wilted spinach or kale for extra greens.

• Add protein like grilled chicken, shrimp, or white beans to make it heartier.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over medium heat, adding a splash of broth, cream, or pasta water to rehydrate the sauce. Alternatively, warm in the microwave with a little added liquid until just heated through.

FAQs

1. Can I use frozen corn instead of fresh?

Yes—use about 2½ to 3 cups frozen corn (thawed). Fresh corn offers the best flavor and texture, but frozen works well too.

2. What pasta shapes work best?

Short shapes like shells, orecchiette, penne, or fusilli are ideal for catching the corn and sauce. Two Peas & Their Pod+131 Daily+1

3. Can I make this dairy-free?

Yes—use dairy-free cheeses or skip the herbed cheese and Parmesan, thicken with cashew cream or coconut cream instead.

4. How spicy is it?

Mildly spicy—thanks to ½ tsp red pepper flakes. Adjust to taste, or omit for no heat.

5. Can I add meat?

Certainly—grilled chicken, shrimp, pancetta, or crispy bacon are excellent additions.

6. Can I prep ahead?

You can chop veggies ahead of time and store them refrigerated. Cooked pasta is best made fresh.

7. How do I prevent a watery sauce after refrigerating?

Add a splash of broth, cream, or pasta water while reheating to restore consistency.

8. Can I leave out garlic-herb cheese?

Yes—just stir in extra Parmesan or cream cheese for similar creaminess and flavor.

9. Is it freezer-friendly?

Not ideal—the texture of zucchini and cream sauces can change when frozen. Best enjoyed fresh or refrigerated.

10. Can I add other vegetables?

Absolutely! Cherry tomatoes, bell peppers, peas, or spinach can all complement the corn and zucchini.

Conclusion

This Corn and Zucchini Pasta is a delightful celebration of fresh summer produce—sweet, savory, creamy, and easy to make. With minimal prep and maximum flavor, it’s a refreshing twist on pasta night that can adapt to your dietary needs and ingredient availability. Enjoy this simple and satisfying dish throughout the summer—and beyond

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