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Creamy Zucchini Corn Pasta Recipe

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4 from 13 reviews

This creamy zucchini corn pasta is a delightful and quick summer meal ready in under 30 minutes. Featuring tender orecchiette pasta tossed with sautéed zucchini, fresh sweet corn, and a rich Parmesan cream sauce, it’s elevated with fresh basil and a touch of crushed red pepper flakes for a subtle kick. Perfect for a light yet flavorful Italian-inspired dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz orecchiette pasta, or pasta of your choice

Vegetables and Aromatics

  • 1 shallot, diced
  • 2 cups chopped zucchini
  • 2 ears sweet corn, kernels removed from the cobs (about 2 cups)
  • 3 cloves garlic, minced

Sauce and Seasonings

  • 4 tablespoons butter
  • Kosher salt and black pepper, to taste
  • 1/2 cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup chopped basil
  • Dash of crushed red pepper flakes
  • Extra Parmesan cheese and basil, for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Reserve ¼ cup of the pasta water, then drain the pasta and return it to the pot.
  2. Sauté the Vegetables: While the pasta cooks, heat the butter in a large skillet over medium heat. Add the diced shallot and chopped zucchini, cooking for about 3 minutes until they soften. Then stir in the sweet corn kernels and minced garlic and cook for an additional minute to release their flavors.
  3. Combine Ingredients: Add the sautéed zucchini and corn mixture back into the pot with the pasta. Season with kosher salt and freshly ground black pepper to taste. Stir in the heavy cream along with the reserved starchy pasta water to help create a luscious sauce.
  4. Add Cheese and Herbs: Mix in the grated Parmesan cheese, chopped basil, and crushed red pepper flakes, stirring until the cheese melts and the sauce is creamy and well combined.
  5. Serve: Plate the creamy zucchini corn pasta warm, garnished with extra Parmesan cheese and fresh basil leaves for a vibrant finish.

Notes

  • Use fresh corn kernels from 2 to 3 ears of sweet corn for the best flavor, although frozen corn can be substituted in a pinch.
  • Reserve some pasta water when draining to help loosen and create a smooth sauce consistency.
  • Adjust crushed red pepper flakes to your preferred spice level.
  • This dish is best enjoyed immediately to preserve the creamy texture and fresh flavors.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://iamstarved.com/creamy-zucchini-corn-pasta-recipe/