Sweet Corn and Zucchini Pasta (Summer Pasta)

What is Radiatore Pasta?

It's worth mentioning again that we really love this pasta noodle. It's so satisfying to bite down on with its chewy, wavy ridges that get coated with sauce and hide bursts of sweet summer corn kernels.

This pasta shape was invented sometime between WWI and WWII and was modeled after the shape of a radiator (hence the name). It has a straight "pipe-like" canal with concentric fins on either side, which are great for trapping this delicious sauce (or any sauce).

It's also really great for making pasta salad and also for adding to soups. If you can't find radiatore pasta for this recipe, use fusilli or rotini as a substitute.

Radiatore Pasta with Corn and Zucchini Ingredients

I made up this pasta recipe based on the Spaghetti alle Zucchine pasta I learned to make from L's mom. So, feel free to use the amounts and ingredients below as a guideline, but don't hesitate to add "a little more of this or that". Using the amounts below gives you a great-tasting pasta with flavor and veggies in every bite.

• radiatore pasta (or penne, fusilli or rotini)
• zucchini
• fresh or frozen sweet corn 
• extra virgin olive oil
• salt
• crushed red peppers (optional)

How to Make Radiatore Pasta with Fresh Summer Corn and Zucchini

1. Prepare the veggies. Wash and slice the zucchini into rounds and set aside. Wash and cut the corn off the cob and set aside.
2. Cook the zucchini. Heat a large skillet with 1 tablespoon of olive oil on medium-high heat. Place the zucchini rounds in the skillet in a single layer. Season the zucchini with salt and cook until golden brown. Using a pair of tongs, turn the zucchini over and cook on the second side until golden. Repeat with the remaining zucchini until all are cooked. Place them in a dish and set them aside while you cook the corn.
3. Sauté the corn. In the same skillet, sauté the corn for a couple of minutes on high heat until it is slightly golden brown and cooked through. Turn off the skillet while you wait for the pasta to cook.
4. Prepare the pasta cooking water. While the corn is cooking, bring a medium pot of lightly salted water to a boil and cook pasta to "al dente" according to package instructions.
5. Build the sauce. Just before the pasta is finished cooking, add the zucchini back to the pan with the corn and smash half of it using a fork. Turn the heat back to high, and when there are about 3 minutes left of the pasta being cooked, add a ladle full of starchy pasta cooking water to the skillet with the corn and zucchini to make the sauce. Add more to make a looser sauce. Taste the sauce and adjust the salt as needed.
6. Assemble the pasta. Strain the pasta and add it directly to the cooking sauce.  Give it a few tosses to coat and serve! Add grated Parm if desired and Enjoy!

Zucchini and Corn Pasta Step-by-Step Recipe Photos

Ways to Customize this Corn & Zucchini Pasta Recipe

Here are a few add-ins that work really well in this pasta.

• add ½ cup sausage or chorizo
• add 1 to 2 slices of crispy bacon or crispy pancetta
• add 2 to 3 tablespoons of finely chopped red bell peppers
• add ¼ cup of grated sauteed carrot (for color and a little extra nutrition)
• 1 to 2 tablespoons of heavy cream + ¼ cup grated cheese (once it's removed from the heat) to make a Parmesan cream-based sauce

Looking for More Delicious Pasta Dishes to Make?

Above are a few of our favorite pasta dishes that we think you might also enjoy.