Creamy Zucchini Corn Pasta: A Delightfully Easy Dinner
A delightful and easy dinner, this creamy zucchini corn pasta is packed with fresh summer flavors. Ready in under 30 minutes, it's perfect for a weeknight meal.
Equipment
- large pot
- large skillet
- measuring cups
- measuring spoons
- knife
- cutting board
- grater
Ingredients
- 8 oz orecchiette pasta or pasta of choice
- 4 tablespoons butter salted or unsalted
- 1 shallot diced
- 2 cups zucchini chopped
- 2 cups sweet corn kernels from 2 ears
- 3 garlic minced
- Kosher salt to taste
- black pepper to taste
- ½ cup heavy cream
- ⅓ cup Parmesan cheese freshly grated
- ¼ cup fresh basil chopped
- Dash crushed red pepper flakes
- Parmesan cheese extra for garnish
- fresh basil for garnish
Instructions
- Boil pasta in salted water until al dente. Reserve pasta water, drain pasta, and return it to the pot.
- While pasta cooks, sauté shallot and zucchini in butter for 3 minutes. Add corn and garlic and cook for 1 minute.
- Combine the vegetable mixture with the pasta in the pot. Season with salt and pepper.
- Stir in heavy cream and reserved pasta water. Add Parmesan cheese, basil, and crushed red pepper flakes.
- Serve warm, garnished with extra Parmesan cheese and fresh basil.
Notes
This pasta dish is versatile; feel free to add other vegetables like yellow squash or mushrooms, or substitute herbs. For a heartier meal, add cooked chicken or top with garlic breadcrumbs. It pairs well with salads or grilled meats.