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.
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 Step by Step:
Step 1. Boil the Pasta
Boil the pasta in salted water. Reserve a cup of pasta water before draining.
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.
Step 4. Serve
Toss the pasta with the sauce, add in the fresh basil, divide between bowls and serve!
FAQs and Expert Tips
“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.
You can absolutely use gluten-free pasta. I recommend brown rice pasta.
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.
Check Out More Great Summer Recipes
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Creamy Summer Squash Pasta with Fresh Corn, Basil and Parmesan Cheese
- 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
- 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!
- 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.
- 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.