Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- As the pasta cooks, reserve about 1/2 cup of boiling pasta water and set aside.
- 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.
- 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.
- Grate a bit more parmesan on top if desired, serve immediately and enjoy!
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Italian