Description
Sweet summer corn and zucchini are a perfect pairing in this pasta! Ready in less than 30 minutes, you can have a wholesome homemade meal on the dinner table that’ll please everyone. Feeling fancy? Sprinkle it with a little Parmigiano, or add a little cream. Plus, this inexpensive pasta dish is one of the most delicious ways to use up all that extra zucchini and corn from your summer garden.
Ingredients
Scale
- 5 1/2 ounces radiatore pasta (or fusilli or rotini) (150g)
- 15 ounces zucchini, sliced (425g)
- 1 ear (or about 1 cup) fresh or frozen sweet corn (150g)
- 2 tablespoons extra virgin olive oil, or more to taste (28g)
- salt to taste
- crushed red peppers (optional)
Instructions
- Prepare the veggies. Wash and slice zucchini into rounds and set aside. Wash cut the corn off of the cobb and set aside.
- 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 s 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.
- Sauté the corn. In the same skillet, sauté the corn for a couple of minutes on high heat until they are slightly golden brown and cooked through. Turn off the skillet while you wait for the pasta to cook.
- 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.
- 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 from 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.
- 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!
Notes
- If you don’t have fresh corn, use frozen corn instead.
- If you don’t have radiatore pasta, use fusilli, rotini, or penne pasta instead.
- If you want a slightly creamier pasta, add 1-2 tablespoons of heavy cream, and once the pasta has been tossed and removed from the heat toss in 1/4 cup of grated Parmigiano or Grana Padano cheese.
- Prep Time: 5 minutes
- Cook Time: 25
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 -1/3 total recipe
