Creamy Zucchini Corn Pasta
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 8 oz orecchiette pasta, (or pasta of your choice)
- 4 tablespoons butter
- 1 shallot, (diced)
- 2 cups chopped zucchini
- 2 ears sweet corn, (kernels removed from the cobs (about 2 cups)
- 3 cloves garlic, (minced)
- 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)
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Preparation
Step 1
Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve 1/4 cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
Step 2
While the pasta is cooking, heat the butter over medium heat in a large skillet. Add the shallot and zucchini and cook for 3 minutes. Add the corn and garlic and cook for 1 minute.
Step 3
Add the zucchini and corn mixture to the pasta in the pot. Season with salt and black pepper. Stir in the heavy cream and the reserved pasta water. Stir in the Parmesan cheese, basil, and crushed red pepper flakes.
Step 4
Serve warm with extra Parmesan cheese and fresh basil.
Step 5
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