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 seasonal vegetables, fresh herbs and a delicious white wine lemon butter sauce, you’re going fall in love with this dish.
Perfect for nights when you want a homemade meal in under 30 minutes. This summer pasta recipe comes together quickly and is absolutely delicious. The light buttery sauce tastes so good with the sautéed vegetables and fresh herbs. 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.
About this Quick Summer Pasta Recipe
For this pasta recipe, I used Delallo’s orecchiette pasta. It’s such a fun cut and is very easy to eat. Plus, it is almost the same size as the veggies so the ratio of pasta to veggies is perfect. As far as corn goes, I recommend grilling two ears of corn, so you get a little extra flavor. However, you can use canned corn kernels too. Just be sure to drain off any excess liquid and pat the kernels dry with a paper towel. You do not want to make the pasta watery.
When serving this dish, you can enjoy it as is or you can enjoy it as a side dish to your favorite protein. Grilled chicken, pan seared salmon, halibut or crispy tofu would all work well with this dish.
Personally, I like to enjoy a big bowl of this summer pasta on its own. It’s a great if you’re trying to incorporate a few vegetarian meals into your diet. However, you can’t go wrong either way.
Frequently Asked Questions
Can I use canned corn? Yes, you can use canned corn, but I recommend using fresh grilled corn. Be sure to remove the husk and corn silk before lightly grilling. Then, carefully remove the kernels from the cob. If using canned, be sure to drain off any excess liquid before adding the corn to the recipe. Here are some of my favorite corn essentials. And some of my favorite grilling essentials for summer.
Should I salt my pasta water? Yes, add some kosher salt to the water and bring it to a boil in your pasta pot. Do not go overboard, as you will use the pasta water in the sauce and you do not want it to be too salty. Cook the pasta according to the package. Al dente is best. Try this handy clip on colander or try my favorite pasta pot with built in colander.
Can I use any past a shape? Yes, you can use whatever type of pasta you have on hand. However, short cut pasta like orecchiette, penne (ziti), farfalle (bowtie), elbow macaroni or shellbows work best. Because they are roughly the same size as the other ingredients, so you get a little taste of everything in each bite.
What size should I cut my vegetables? Cut your zucchini and squash the same size. That way you get a taste of everything as you enjoy this dish. When the vegetables are too bog they are difficult to eat. Try this handy vegetable chopper for quick dicing.
How to Store Summer Pasta Recipe
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 some water or broth to reconstitute the sauce. Looking for more quick Can summer recipes? Try my Marry Me Ditalini Sausage Pasta or my Sautéed Spring Vegetable Salad.
Summer Pasta with Zucchini, Squash and Corn
Ingredients
Pasta
- 8 ounces orecchiette pasta
- 1 tablespoon extra virgin olive oil, to drizzle over the cooked pasta
- ¼ – ½ cup pasta water
Sauce and Vegetables
- 1-2 tablespoons avocado oil
- ½ cup shallots, diced small
- 2 cloves garlic, minced
- ¼ cup white wine, dry wine, sauvignon blanc
- 2 tablespoons lemon juice, fresh squeezed
- 1 medium zucchini, diced medium
- 1 medium yellow squash, diced medium
- 2 ears corn, about 1.5 cups, grill for extra flavor
- 2 tablespoons butter
- ⅓ cup grated parmesan cheese
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- pinch red pepper flakes, optional
- fresh basil, chiffonade, as needed
Equipment
- 1 pasta pot with colander
- 1 11-inch nonstick skillet
Instructions
Grill the Corn
- Grill two ears of corn and carefully remove the kernels. If you're lazy like me, option to "grill" the corn over the gas stovetop. Make sure the husk and any corn silk is removed from the cob. Turn frequently using tongs so any one side doesn't get too brown. Once the corn is tender and lightly charred remove it from the stovetop.
Boil the Pasta
- Boil a pot of water and lightly season it with kosher salt. Cook the pasta according to the package. Reserve some pasta water for the sauce.Drain the remaining water using a colander. Drizzle the pasta with extra virgin olive oil and set it aside.
Prepare the Sauce and Vegetables
- 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 lightly browned and tender. However, you do not want it to get mushy. Add the grilled corn kernels and season the dish with kosher salt and cracked black pepper. Option to add a pinch of red pepper flakes.
- Reduce the heat to medium and deglaze the pan with white wine. Let the wine reduce by half then add the lemon juice. Let the lemon juice reduce then add about 1/4 cup of pasta water. Add the cooked pasta back into the pan. Gently toss until the sauce begins to reduce, then add the butter. Once the butter is melted, add the grated parmesan cheese and more pasta water if needed. Taste and season accordingly. Keep in mind that the pasta water was lightly seasoned with kosher salt, so be careful not to over salt the dish.
- Finish with fresh basil chiffonade, extra shaved parmesan cheese, a few turns of cracked black pepper and extra red pepper flakes. Serve hot and enjoy.
12 Comments on “Summer Pasta with Zucchini, Squash and Corn”
This recipe is perfect for summer! Made this last night for dinner and it is so good! I usually make creamy pastas which are less healthy but with this recipe, I didn’t miss the cream at all and the sauce came together nicely at the end! Definitely a must try!
So yummy and refreshing. Very easy to make. Total crowd pleaser; even my kids!
I LOVE this recipe, I’ve made it probably 4-6 times this summer! Best part is by omitting the salt and parm, and some minor change of cuts in the veggies, it makes this a super baby-friendly meal.
So easy and delicious! I made with grilled chicken for a the perfect dinner combo!
Delicious and refreshing! Great flavor!
Making this tonight; does the recipe call for 8oz of uncooked or cooked pasta?
uncooked.
SO good and SO easy! I added a little extra lemon because I love the taste of it and it was delicious! Easy weeknight or weekend meal if you feel like low maintenance cooking but still want something delicious.
Found this to be a delicious, easy and wonderful summer dish!
So good!!! I used chicken broth instead of the wine and added a dollop of ricotta. Delicious!!!!
This was a very refreshing taste of summer!
AMAZING dish! I did add some rotisserie chicken for a full meal!
DELICIOUS!