Entree

Zucchini Corn Pasta

It’s all about the sauce with this zucchini corn pasta! Zucchini, corn, and garlic are roasted, pureed, and combined with cream and parmesan cheese. A little sweet, a little savory-this easy and elevated will be your new go-to use up those garden veggies.

It never fails, and I’m sure I’m not alone when I say…” no more zucchini”! We are all finding ways to eat it up or give it away, and my garden shows no sign of slowing down.

I’m so excited to share this delicious recipe with you today, and I know you’ll be incredibly surprised by how flavorful this sauce is. Not only does it coat all those nooks and crannies of the pasta, but it’s rich without being heavy.

In an attempt to do something different other, than add the zucchini and corn to the pasta, I chose to incorporate them into the sauce. It’s heavenly, you guys! And it couldn’t be easier too. Roast all the veggies on a sheet pan and puree. Voila!

And it gets better.

This sauce can be used in so versatile, so don’t forget to check out all the excellent recipe variations below, and pop back in and let me know what you think and what you created!

Enjoy

xx Teri

Ingredients for zucchini corn pasta

Ingredients, Notes, And Substitutions

Zucchini ~ small, vibrant green zucchini. The fresher, the better.

Corn on the cob~ The fresh sweet corn really shines through in this sauce. Roast it whole and slice it off the cob.

Pasta ~ A short, tubular, or corkscrew-style pasta is great for holding onto the thick sauce.

Heavy cream ~ You can substitute half and half; however, the sauce may not be as thick due to the higher fat content in the cream. Or try full-fat coconut milk for a vegan option.

Chicken broth ~ is used to help blend the veggies. You can try

Lemon ~ Balances the creamy sauce with a bright freshness.

Garlic ~use fresh whole garlic. When roasted, it brings out the sweetness

Tomatoes ~ cherry tomatoes for the win! No chopping; just toss them on the pan.

Parmesan cheese ~ Great substitutes are romano, asiago, gruyere, or better yet, a combo.

Fresh basil ~ optional

Delicious Recipe Variations

  • Go nuts! Toasted pistachios or walnuts add great flavor and texture.
  • Get cheesy. Garnish with Mexican cotija cheese, pepitas, and cilantro.
  • Add in a protein such as grilled shrimp or chicken.
  • Use this sauce for shrimp and farro-stuffed poblanos. It’s out of this world!
  • Make it vegan, and use nut-based milk. Coconut milk or cashew milk would be the best option, as it will give you a creamier texture than almond or oat, for instance.
Pasta being poured into zucchini corn sauce

Storage And Make Ahead

  • Keep any leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat in a microwave-safe dish, and add more cream or chicken broth if necessary.
  • Make ahead! You can prepare the sauce 2 days in advance. Or can be frozen for up to 3 months. It will separate as it defrosts in the fridge, so you will need to whiz it up in a blender for a few seconds.

How To Make Zucchini Corn Pasta

  1. Start by roasting the veggies. Add zucchini, corn, onion, tomatoes, and garlic to the sheet pan. Sprinkle with salt and pepper. Roast, uncovered at 425 degrees F—about 20 minutes.
  2. While the veggies roast, cook your pasta and set aside. The veggies should be cooked and caramelized. When done, remove the roasted tomatoes setting them aside to add them to the pasta at the end.
  3. Cool slightly, and add the veggies with the chicken broth to a blender. Puree to your desired consistency. I prefer a bit of texture over a smooth one.
  4. Pour the mixture into a large skillet, place on the stove, and heat on low. Add the heavy cream and parmesan cheese, and stir until the cheese has melted.
  5. Taste and adjust seasoning. Add the roasted tomatoes, stir gently, and garnish with more parmesan cheese and fresh herbs if desired.
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Zucchini Corn Pasta


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  • Author: Teri Wallingford

Description

It’s all about the sauce with this zucchini corn pasta! Zucchini, corn, and garlic are roasted, pureed, and combined with cream and parmesan cheese. A little sweet, a little savory-this easy and elevated will be your new go-to use up those garden veggies. 


Ingredients

Units Scale
  • 3 medium zucchini sliced
  • Fresh corn, 2 ears
  • 1 medium onion quartered
  • 23 cloves garlic, paper intact
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon EACH salt & pepper
  • 1 pound pasta,


Instructions

Equipment needed. Baking sheet, blender, and large skillet

  1. Start by roasting the veggies. Add zucchini, corn, onion, tomatoes, and garlic to the sheet pan. . Drizzle the olive oil, and toss to coat the veggies. Sprinkle with salt and pepper.
  2.  Roast, uncovered at 425 degrees F—about 20 minutes. While the veggies roast, cook your pasta and set aside.
  3. The veggies should be cooked and caramelized. When done, remove the roasted tomatoes setting them aside to add them to the pasta at the end.
  4. Cool slightly, and add the veggies with the chicken broth to a blender. Puree to your desired consistency. I prefer a bit of texture over a smooth one.
  5. Pour the mixture into a large skillet, place on the stove, and heat on low. Add the heavy cream and parmesan cheese, and stir until the cheese has melted. Taste and adjust seasoning.
  6. Add the roasted tomatoes, stir gently, and garnish with more parmesan cheese and fresh herbs if desired.

Notes

You may or may not need the chicken broth. It’s used to help blend the veggies. You can try blending it without it, or alternatively add more for a thinner consistency. 

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