Summer Pasta with Zucchini, Squash and Corn
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.
▢ 8 ounces orecchiette pasta ▢ ¼ cup pasta water ▢ 2 tablespoons butter ▢ 1 tablespoon olive oil ▢ 2 cloves garlic, minced ▢ ½ cup shallots, diced small ▢ ¼ cup white wine , dry wine, sauvignon blanc ▢ 2 tablespoons lemon juice, fresh squeezed ▢ 1 medium zucchini, diced into cubes ▢ 1 medium yellow squash, diced into cubes ▢ 2 ears corn kernels , about 1.5 cups ▢ ⅓ cup grated parmesan cheese ▢ salt and pepper, to taste ▢ ¼ teaspoon red pepper flakes , optional ▢ 5-10 leaves fresh basil
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!
Serving: 1 serving , Calories: 381 kcal , Carbohydrates: 53 g , Protein: 12 g , Fat: 13 g , Saturated Fat: 6 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 1 g , Cholesterol: 22 mg , Sodium: 208 mg , Potassium: 528 mg , Fiber: 4 g , Sugar: 7 g , Vitamin A: 515 IU , Vitamin C: 23 mg , Calcium: 120 mg , Iron: 2 mg