Name: Corn and Zucchini Summer Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 2 fresh corn on the cob; 2 zucchini, stems removed, then quartered and diced; 1/2 teaspoon salt; 1/8 teaspoon pepper; 10 ounces of dry bucatini pasta (it's like a thick spaghetti with a hole running through the center); 2 tablespoons salted butter; 1 shallot, minced; 1 garlic clove, minced; 3/4 cup heavy cream; 1 cup parmesan cheese, preferably Parmigiano Reggiano; juice from 1/2 a lemon

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This Fresh Corn and Zucchini Pasta is the Pasta of Summer! Garden ingredients meet bucatini pasta in a creamy lemon parmesan sauce for the ultimate flavor experience. Plus, it's super easy to make in just 30 minutes.

I've always been a huge fan of zucchini pasta, but zucchini paired with freshly roasted corn is next level. The flavors complement each other perfectly and you simply can't go wrong with bucatini and cream sauce.

This is a must try recipe to make before Summer ends. For more Summer dinners, try this Coconut Cod Fish, Teriyaki Chicken Burgers, and Smoked Baby Back Ribs.

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Why You'll Love This Recipe:
Ingredients:
Substitutions and Variations:
How to Make Corn and Zucchini Pasta:
Expert Tips:
More Summer Recipes You'll Love:
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Why You'll Love This Recipe:

A Summer Favorite. There's nothing better than incorporating fresh produce into Summer dinners. We've got loads of fresh corn and zucchini in this recipe.
Big on Flavor. So much texture and taste from the al dente pasta to the cream sauce and veggies.
Healthy. Packed with nutrients from the veggies.
Filling. A lot of veggie dishes don't fill me up, but this one is super satisfying and filling.

For more Zucchini Recipes, try this Zucchini Risotto, Zucchini Ricotta Roll Ups, and Air Fryer Zucchini.

Ingredients:

Parmesan Cheese: If you can splurge for Parmigiano Reggiano that's the best choice. It's flavors are superior. If you need a cheaper block, that's totally fine, but make sure to buy it from a block and not pre-shredded in a bag. Pre-shredded cheese has preservatives that don't melt well.

Corn: Fresh corn on the cob is best. I don't recommend canned or frozen for this recipe.

Bucatini: One of my favorite pastas. It's a lot like spaghetti, but thicker with this little hole running down the center. It's so good!

*Find the full recipe ingredients and quantities in the recipe card below.

Substitutions and Variations:

Feel free to substitute the bucatini for another pasta choice.
This recipe would also taste amazing with my San Marzano marinara sauce, if you'd rather use that instead of a creamy sauce.

How to Make Corn and Zucchini Pasta:

Step 1: Bring a large pot of water to a boil. Remove the husks and stringy silk from the corn on the cob. Rinse and dry, then cut the corn kernels off the cob and discard the corn cob.

Step 2: Add 1 tablespoon of olive oil into a large skillet over medium heat. Toss in the zucchini and corn. Sprinkle with salt and pepper. Cook until softened and lightly browned, stirring every few minutes for about 8-10 minutes. Transfer the zucchini and corn onto a plate and clean out the pan a bit if needed. Return the skillet to the stovetop and reduce the heat to medium low.

Step 3: Add the bucatini pasta into the boiling water and cook a few minutes past al dente (firm when bitten into), according to package instructions. Strain the pasta in a colander once it's finished boiling.

Step 4: While the pasta cooks, make the cream sauce. Melt the butter in the skillet over medium low heat. Toss in shallot and garlic and cook until softened for a few minutes.

Step 5: As the pasta cooks, reserve about ½ cup of boiling pasta water and set aside.

Step 6: Into the garlic and shallot skillet, pour in heavy cream and cook for a few minutes until hot (or a low boil). Toss in the parmesan cheese and stir until melted, which should only take a minute.

Step 7: Add the zucchini and corn into the cream sauce, then add in the pasta and toss. Squeeze the lemon juice over the top of the pasta and toss again. If needed, add a few tablespoons of pasta water to make the sauce a bit more creamy.

Step 8: Grate a bit more parmesan on top if desired, serve immediately and enjoy!

Expert Tips:

Shred the cheese from a block instead of buying it pre-shredded or in a bag.
Saving a half cup of pasta water is a lifesaver if the cream sauce starts to separate, which happens fast. Just add in a few tablespoons over low heat and the sauce will be smooth and creamy again.
Don't overcook the pasta. A few minutes past al dente is how we like our bucatini cooked.

Crazy about Fresh Corn? Try this Summer Peach and Corn Salad, Street Corn Pasta Salad, and Street Corn Dip.

More Summer Recipes You'll Love:

If you tried this Corn and Zucchini Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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