Lunch / Dinner
Corn & Zucchini Pasta with basil
Farmers’ markets (and home gardens) are overflowing with peak-season produce bursting with flavor — little is needed to make their flavors pop in this Corn & Zucchini Pasta with basil.
Ingredients
Instructions
Cook pasta in a pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain.
Sauté corn and zucchini in 1 Tbsp. oil in a sauté pan over medium-high heat, stirring often, until vegetables just tender, about 5 minutes. Stir in garlic and cook 1 minute more; transfer vegetables to a bowl.
Add remaining 1 Tbsp. oil to pan; heat until shimmering. Add pepper and cook until lightly toasted and fragrant, about 3 minutes.
Off heat, stir in butter until melted, then stir in pasta, corn, zucchini, 1 cup Parmigiano-Reggiano, and basil until cheese melts. Add pasta water, ¼ cup at a time, until reaches desired consistency.
Top servings with remaining ½ cup Parmigiano-Reggiano.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 680
% Daily Value*
Total Fat 35g 53%
Saturated Fat 17g 85%
Cholesterol 78mg 26%
Sodium 1084mg 45%
Carbs 59g 19%
Protein 36g
*Percent Daily Values are based on a 2,000 calorie diet.