Parmesan Corn and Zucchini Pasta
Parmesan Corn and Zucchini Pasta is a quick and easy, healthy, summer pasta dish to love all year. It's utterly simple to make with fresh summer vegetables, like corn and zucchini, along with flavorful herbs and pasta.
Servings: 4 servings
Calories: 373kcal
Ingredients
- 12 ounces orecchiette or farfalle pasta cooked
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic
- 4 small zucchini diced
- 1 cup fresh corn frozen works fine too
- 3 to 4 scallions keep white and green parts separate
- 1 teaspoon dried Italian seasoning *see notes
- salt and black pepper to taste
- fresh lemon juice to taste
- 1/2 cup shaved Parmesan
- 1/4 to 1/2 teaspoon red pepper flakes
- fresh torn basil oregano, or parsley
Instructions
- Cook pasta to al dente in salted water according to package instruction; about 9 minutes for orecchiette. Reserve 1/2 cup of pasta water.
- Heat oil and butter in a large skillet over medium heat. Add garlic and the white part of the scallions; cook, stirring frequently, until fragrant; about 1 minute.
- Stir in zucchini, corn, and Italian seasoning. Cook, stirring occasionally until the zucchini is tender and cooked through; about 3 to 4 minutes. Season with salt and pepper.
- Add pasta and half of the reserved pasta water to the skillet, tossing to coat. Cook for 1 minute and add additional pasta water as needed. Stir in the green part of the scallions, Parmesan, and red pepper flakes. Taste and season with salt and pepper as needed. Serve in pasta bowls, garnish with more scallion greens, fresh herbs, and a drizzle of olive oil.
Nutrition
Serving: 1g | Calories: 373kcal | Carbohydrates: 46g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 449mg | Fiber: 5g | Sugar: 6g