Summer Pasta with Zucchini, Squash and Corn

This Summer Pasta with Zucchini, Squash and Corn is the perfect way to celebrate the season. Loaded with fresh vegetables, bright herbs and a delicious white wine lemon butter sauce, you’re going fall in love with this easy pasta recipe.

Perfect when you want a homemade meal in under 30 minutes. This simple summer pasta recipe comes together quickly and is absolutely delicious. Trust me, it’s hard not to finish the entire pan.

If you love this recipe try my famous, Marry Me Ditalini Sausage Pasta or my Sautéed Spring Vegetable Salad.

Why You’ll Love This Recipe

• Fun pasta shape. I used Delallo Food’s orecchiette pasta. It’s such a fun cut of pasta and is very easy to eat. Plus, it’s similar in size to the vegetables, so you get a taste of everything in each bite.
• Easy to make. You only need a few simple, fresh ingredients and you’ll have a hot homemade meal on the table fast.
• Customizable. You can easy adjust this recipe to suit your dietary preferences.

Recipe Ingredients

• Pasta – You’ll need 8 ounces of orecchiette pasta for this recipe. Cooked al dente. Reserve some pasta water for the sauce.
• Oil – You’ll need extra virgin olive oil and avocado oil for this recipe.
• Aromatics – This recipe calls for finely diced shallots and minced garlic cloves.
• Vegetables – You’ll need grilled corn kernels, diced zucchini and squash for this recipe.
• White Wine – You’ll need dry white wine for this recipe.
• Lemon Juice – Fresh squeezed lemon juice is always best.
• Butter – Butter helps smooth out the sauce and adds so much flavor.
• Cheese – You’ll need grated parmesan cheese for this recipe.
• Seasoning / Herbs – Season this dish with kosher salt, cracked black pepper, and red pepper flakes. (optional) You’ll also finish it with fresh basil chiffonade.

Variations

Add protein. Grilled chicken, pan seared salmon, seared halibut or crispy tofu would all work well with this dish. You can also try my Juicy Pan Seared Chicken recipe too!

Make it spicy. Try adding some red pepper flake to the dish for a hint of spice.

How to Make

Boil the Pasta

• Boil a pot of water and lightly season it with salt. Cook the pasta according to the package, al dente is best. Reserve some pasta water for the sauce. Drain any remaining water using a colander. Drizzle the pasta with extra virgin olive oil and set it aside.

Prepare the Vegetables and Sauce

• Heat avocado oil in a large nonstick saute pan over medium high heat. Add the shallots and saute for 1-2 minutes, then add the minced garlic and saute. Once the shallots are translucent and the garlic is fragrant, add the zucchini and squash. Saute until just tender. Do not over cook it.
• Next, add the grilled corn kernels and season everything with kosher salt and cracked black pepper. Option to add a pinch of red pepper flakes.
• Deglaze the pan with white wine. Let the wine reduce by half then add the lemon juice. Let the lemon juice reduce slightly, then add the cooked pasta.
• Gently toss until the sauce begins to reduce, then add the butter.
• Add pasta water as needed.
• As a final step, add the grated parmesan cheese and more pasta water if needed. Taste and season accordingly.
• Garnish with fresh basil chiffonade, extra shaved parmesan cheese, a few turns of cracked black pepper and extra red pepper flakes. Serve hot and enjoy.

Storage

Store any leftover pasta in an airtight container in the refrigerator for 4-5 days. To reheat, simply add the pasta to a microwave safe dish with a splash of water or broth and heat until warmed through.

You can also reheat this pasta in a nonstick skillet. Just be sure to add a splash of water or broth to the pan to help reconstitute the sauce.