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a bowl of rigatoni with sautéed zucchini, corn, fresh basil, cream and parmesan cheese with a pink tea towel and a glass of wine
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5 from 9 votes

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.
Prep Time10 minutes
Cook Time25 minutes
Course: dinner
Cuisine: American
Servings: 4
Calories: 744kcal

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