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    Category Home » Pasta » Creamy Summer Squash Pasta with Fresh Corn, Basil and Parmesan Cheese

    Creamy Summer Squash Pasta with Fresh Corn, Basil and Parmesan Cheese

    Published: Jun 29, 2021 · Modified: Jul 3, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This bright and creamy summer pasta recipe is made with super seasonal ingredients like zucchini, squash, sweet corn, fresh basil, garlic and a touch of lemon juice.

    a bowl of rigatoni with sautéed zucchini, corn, fresh basil, cream and parmesan cheese with a pink tea towel and a glass of wine

    Each bite of this decadent pasta is filled with the flavors of summer like buttery sautéed zucchini, sweet peak-season corn and perhaps the quintessential summer ingredient: basil! These fresh flavors are tied together with a deliciously lemony cream sauce infused with garlic and parmesan cheese. The best part is this recipe is really easy to make and comes together in about the same amount of time that it takes to boil the pasta!

    Looking for the perfect Summertime Dinner Menu? Serve creamy summer squash pasta alongside Tomato Salad with Buttermilk Basil Dressing and don’t forget a Rustic Blueberry Galette for dessert!

    Ingredients You’ll Need:

    Here’s what you’ll need to make this recipe: your favorite short-cut pasta, summer squash, corn, garlic, lemon, butter, cream and parmesan cheese.

    recipe ingredients individually portioned, an ear of corn, a lemon, dried rigatoni pasta, fresh basil, garlic, butte, zucchini and summer squash

    Recipe Step by Step:

    Step 1. Boil the Pasta

    Boil the pasta in salted water. Reserve a cup of pasta water before draining.

    left: sautéed zucchini and corn in a pot
right:sautéed zucchini, corn and cream in a pot

    Step 2. Sauté the Zucchini & Corn

    Sauté the corn, zucchini and garlic together then add in the cream and parmesan cheese.

    Step 3. Simmer the Sauce

    Simmer the sauce for about 5 minutes or until it’s thick enough to coat the back of the spoon then add in the pasta, lemon juice and zest.

    rigatoni with fresh corn, basil, cream and parmesan cheese in a large pot.

    Step 4. Serve

    Toss the pasta with the sauce, add in the fresh basil, divide between bowls and serve!

    FAQs and Expert Tips

    What is the difference between summer squash and zucchini?

    “Summer Squash” is a general term for both green zucchini and yellow squash also known as courgette. You can use any type of summer squash for this recipe: yellow, green, paddypan, crookneck etc.

    Can I use gluten-free pasta for this recipe?

    You can absolutely use gluten-free pasta. I recommend brown rice pasta.

    Can I make this recipe dairy-free?

    Sure! You can use a plant-based butter or olive oil instead of regular butter. As for the cream, use coconut cream. Skip the parmesan cheese or shake in a little nutritional yeast.

    a white bowl filled with zucchini, basil, rigatoni, cream and parmesan cheese

    Check Out More Great Summer Recipes

    • Juicy Turkey Burgers with Zucchini and Feta
    • Corn and Zucchini Fritters with Green Goddess Dip
    • Crab Pasta with Corn, Tomatoes and Basil
    • Corn and Arugula Salad with Tomatoes and Blue Cheese
    • Pasta al Limone with Wilted Kale
    • Lemon Ricotta Pasta with Spinach and Artichoke

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a bowl of rigatoni with sautéed zucchini, corn, fresh basil, cream and parmesan cheese with a pink tea towel and a glass of wine

    Creamy Summer Squash Pasta with Fresh Corn, Basil and Parmesan Cheese

    This bright and creamy, summer pasta recipe is made with super seasonal ingredients like zucchini, squash, sweet corn, fresh basil, garlic and a touch of lemon juice.
    5 from 7 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 4
    Calories: 744kcal
    Author: Leigh Anderson

    Ingredients

    • 16 oz short-cut pasta rigatoni, penne, orecchiette
    • 4 tbsp butter divided
    • 2 cloves garlic grated
    • 2 medium summer squash or zucchini thinly sliced
    • 2 ears fresh corn cut from the cob
    • 1 c heavy cream
    • 1 c finely grated Parmesan cheese
    • 2/4 c loosely packed basil leaves
    • 3 tbsp lemon juice
    • 1 tbsp lemon zest
    • salt and pepper

    Instructions

    • Cook the pasta in a large pot of boiling, salted water, stirring occasionally, until al dente. Reserve 1 cup of pasta water before straining.
    • Place a large saute pan over medium heat. Add half the butter (3 tbsp) to the pan, once melted add in the sliced zucchini, corn and grated garlic. Season with a big pinch of salt.
    • Sauté the zucchini, stirring occasionally, until it's bright green and soft but still holds it's shape, about 5 minutes. Next, add in the cream, grated parmesan cheese and remaining butter. Bring the cream to a simmer then turn the heat to low and continue cooking for 5 minutes.
    • Add the pasta, lemon juice and zest to the sauce and stir to coat. Taste and adjust the seasonings (add more salt and pepper, if necessary). If sauce looks too thick, add 2-3 Tbsp of pasta water to loosen it up. Just before serving fold in the fresh basil leaves.
    • Divide the pasta between bowls and top with extra basil leaves, grated parmesan and freshly cracked black pepper. Serve immediately!

    Notes

     
    Ingredient Notes:
    • Pasta: Really almost any pasta shape will work for this recipe. You can also use brown rice or gluten-free pasta.
    • Butter: You can substitute olive oil if needed.
    • Zucchini/Squash: You can use any type of summer squash for this recipe: yellow, green, paddy pan, crookneck etc.
     
    FAQS:
    • What is the difference between summer squash and zucchini?
      “Summer Squash” is a general term for both green zucchini and yellow squash also known as courgette. You can use any type of summer squash for this recipe: yellow, green, Paddy Pan, crookneck etc.
     
    Equipment:
    Lodge Enameled Casserole Pan

    Nutrition

    Calories: 744kcal | Carbohydrates: 80g | Protein: 25g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 687mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1667IU | Vitamin C: 36mg | Calcium: 359mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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