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Summer Corn Pasta with Zucchini
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SUMMER SQUASH PASTA

Don't you just love the fresh flavors of fresh corn and zucchini in the summer? With both in abundance, why not whip up this summer corn pasta with zucchini. It's the perfect easy dinner or side dish - not to mention a delicious cold salad to enjoy for lunch!
Course entree, Side Dish
Cuisine American
Keyword dinner, easy dinner, pasta, side dish, side dishes, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 288kcal

Ingredients

  • 12 ounces penne cooked according to package directions and drained
  • 2 tablespoon extra virgin olive oil
  • Kernels from two ears of corn about 1 cup
  • 2 small zucchini halved length-wise and sliced (about 2 ½ cups)
  • 3 large basil leaves minced
  • 2 tablespoons grated Parmesan
  • ¾ teaspoon fine sea salt or more to taste
  • ¼ teaspoon ground black pepper
  • Optional garnishes: shaved Parmesan small basil leaves, crushed red pepper, olive oil

Instructions

  • Drizzle drained pasta with 1 tablespoon of olive oil. Toss and set aside.
  • Heat the remaining olive oil over medium-high in a large pot. Add the corn and cook for 1 minute. Add the zucchini and cook 5 to 10 minutes, until the zucchini reaches your desired tenderness.
  • Reduce the heat to low. Stir in the basil and Parmesan. Add the salt and pepper.
  • Stir in the pasta and cook for about 2 more minutes, until heated through.
  • To serve, top each bowl of pasta with shaved Parmesan and other garnishes as desired.

Notes

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Nutrition

Calories: 288kcal | Carbohydrates: 49g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 385mg | Potassium: 338mg | Fiber: 3g | Sugar: 4g | Vitamin A: 168IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg