This summer pasta recipe 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.
Boil a pot of water and cook the pasta according to the package. Reserve some pasta water for the sauce.
Drain the rest of the water using a colander. Drizzle with olive oil and set the pasta aside.
Prepare the sauce and veggies:
In an 11-inch non-stick skillet, add 2 tablespoons of butter and olive oil.
Next, add the minced garlic and shallots.
Once the shallots are translucent and the garlic is fragrant, add the zucchini, squash and corn. Season with salt, pepper and red pepper flakes. Stir well.
Once the veggies begin to soften and brown, deglaze the pan with the white wine and lemon juice. Be sure to scrap up any crispy bits from the bottom of the pan.
Let the alcohol cook down from the wine, about 3-4 minutes and then add the cooked pasta. Toss everything together.
Add the parmesan cheese and the reserved pasta water. Gently toss until the cheese and butter are melted and the sauce has tightened up.
Top with fresh basil. Extra shaved parmesan cheese and enjoy!