Creamy Corn and Zucchini Pasta.
This creamy corn zucchini pasta is a summer dream! Light and fresh, this is packed with fresh basil pesto, lots of parmesan, garlic and all those garden vegetables. Comes together in under 30 minutes too!
Is there anything better than a summer pasta?!
This creamy corn and zucchini pasta is simple, delicious and tastes like a big bowl of summer. It has hints of pesto, lots of garlic and parmesan and is so delicious and lovely!
Plus, it’s super easy to make too!!
And it uses up all of your garden veg.
Nothing better, see?!
This is a recipe that utilizes pesto too. I always have my pesto on hand, so I just grab it from the fridge or defrost from the freezer. You can always grab some of your favorite store-bought pesto if you’re in a pinch. This recipe only requires a little bit anyway!
Everyone loves this since it’s packed with two popular summer veggies, so if you need a new way to dress up zucchini and corn, it’s a must try.
This is how I make it!
This all starts with a big pan of onions, garlic, zucchini and corn. I use two medium zucchini and two or three ears of corn, the kernels sliced off. But! You can truly use more or less if you’d like. This is not a recipe where a little more veg will make or break it.
Once I get this going, I boil some water for the pasta. I love using these long fusilli noodles because they are so pretty! They are also just really fun to eat! It’s a nice little change from spaghetti, you know?!
The key is to save some starchy pasta water! Don’t forget.
Once the corn and zucchini have softened and the pasta is done, I add in the starchy pasta water, some cream, parmesan and some of my fresh basil pesto.
This creates a lovely silky little sauce. It’s still thin enough to coat every noodle and it’s just delicious!
Next, the pasta goes in. Toss, toss, toss until every piece has some of that sauce blanketing it. It’s dreamy!
Finally, lots of fresh basil and parmesan. Deeeeelish.
You can always stir in a little more basil, pesto, parmesan or even cream if you feel it needs it. Be sure to taste and season this, because it will only be as flavorful as your pesto, your pasta water and the layers you season before. It might require a little more.
I can’t even tell you how wonderful this is! Pure summer comfort food. It’s cozy but still light at the same time. It’s not a heavy meal, but it’s satisfying and filling.
Long live summer!
Creamy Corn and Zucchini Pasta
Creamy Corn and Zucchini Pasta
Ingredients
- 1 tablespoon olive oil
- ½ sweet onion, diced
- kosher salt and pepper
- 2 garlic cloves, minced
- 2 to 3 ears of corn, kernels cut from the cob
- 2 medium zucchini squash, chopped
- ½ pound long fusilli pasta, or spaghetti, bucatini, any long noodle
- ½ cup starchy pasta water
- ¾ cup heavy cream
- ½ cup basil pesto
- ⅓ cup finely grated parmesan cheese, plus more for topping
- chopped fresh basil, for topping
Instructions
- Bring a pot of salted water to a boil.
- In a large saucepan or skillet, heat the olive oil over medium heat. Add in the onion with a pinch of salt and pepper. Cook for 2 to 3 minutes until softened. Add in the garlic, corn and zucchini with another pinch of salt and pepper. Cook for 5 minutes, stirring often, until the zucchini has softened.
- While the veggies cook, add the pasta to the boiling water and cook according to the directions, keeping it al dente. Be sure to reserve the starchy pasta water once the pasta is done.
- Add the pasta water and the cream to the corn and zucchini, bringing it to a simmer. Stir in the pesto and the parmesan.
- Add the cooked pasta noodles to the skillet. Toss well until they are coated well in the sauce. Add the fresh basil. Taste and season with more salt and pepper if needed.
- Top with more parmesan and serve!
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