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Corn and Zucchini Pasta

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A light and flavorful summer pasta dish featuring sweet corn, tender zucchini, and a touch of Parmesan cheese for a simple yet satisfying meal.

Ingredients

Scale
  • 12 oz pasta (such as penne or fusilli)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium zucchinis, diced
  • 1 ½ cups fresh or frozen corn kernels
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh basil, chopped
  • Red pepper flakes (optional)
  • Additional Parmesan for serving (optional)

Instructions

  1. Cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for another minute until fragrant.
  4. Stir in the zucchini and cook for 5–7 minutes until tender and lightly browned.
  5. Add corn, salt, and pepper, and cook for another 2–3 minutes until heated through.
  6. Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add reserved pasta water a bit at a time until desired consistency is reached.
  7. Stir in Parmesan cheese and fresh basil. Add red pepper flakes if desired.
  8. Serve warm with extra Parmesan on top, if preferred.

Notes

  • You can use fresh or frozen corn depending on availability.
  • Try adding a squeeze of lemon juice for brightness.
  • Use whole wheat or gluten-free pasta as desired.

Nutrition

Keywords: corn pasta, zucchini pasta, summer pasta, vegetarian pasta, easy dinner

Find it online: https://recipesfoodeasy.com/corn-and-zucchini-pasta/