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!
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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