Creamy Zucchini and Corn Pasta

Name: Creamy Zucchini and Corn Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g long strand pasta; 600 g zucchini; 1 cup corn; 50 g unsalted butter; 1 cup heavy cream; 3/4 cup parmesan; 3/4 cup chicken or vegetable stock; 1/2 pc onion; 2 clove garlic; 1/2 tsp salt and pepper; 1 handful fresh basil, bacon, or pangrattato

A luscious, velvety pasta dish that transforms humble grated zucchini into a rich, flavorful sauce. Perfect for a quick weeknight dinner, this recipe is packed with sweetness from corn and a savory punch of parmesan.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

long strand pasta
300 g
zucchini
600 g
corn
1 cup
unsalted butter
50 g
heavy cream
1 cup
parmesan
0.8 cup
chicken or vegetable stock
0.8 cup
onion
0.5 pc
garlic
2 clove
salt and pepper
0.5 tsp
fresh basil, bacon, or pangrattato
1 handful

Step-by-Step Instructions

Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pasta for 2 minutes less than the package instructions suggest; it should remain slightly firm in the center.

Before draining the pasta, reserve a large mug (about 250ml) of the starchy cooking water. Drain the pasta and set it aside.

In a large skillet or pot, melt the butter over medium-high heat. Add the minced garlic and finely chopped onion, sautéing for about 1.5 minutes until the onion is translucent and slightly golden.

Add the grated zucchini to the skillet and cook for 1 minute. Season with salt and pepper, then continue to stir for 2 minutes until the zucchini reduces in volume by about half.

Stir in the heavy cream, chicken stock, parmesan cheese, and corn. Bring the mixture to a simmer, then reduce the heat to medium and simmer for 3 minutes. The sauce may look thin at first as the zucchini releases moisture, but it will thicken in the next step.