Name: Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)
Prep time: 10 min
Cook time: 20 min
Ingredients: 8-10 oz penne pasta (I use Banza chickpea penne); 1/3 cup extra virgin olive oil; 4 cups zucchini, cut in a 1 inch dice; 2 ears of corn, shucked and kernels removed; 1 yellow onion, diced; 2 cloves garlic, minced; 1/3 cup plain unsweetened yogurt (I use goat's milk yogurt); 1/3 cup fresh basil, chopped; zest from one lemon; juice from 1/2 of a lemon; Kosher salt; fresh cracked pepper

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Oh, this pasta.

This. Pasta.

This is exactly the pasta I want to eat in the summer when produce is at its peak and the days are long and hot.

This Creamed Corn Pasta with Zucchini is loaded with vegetables and has a delicious sauce made of garlic, caramelized onion, lemon, and yogurt. And of course, reserved pasta water (you know me by now.)

This dish is light and flavorful with depth and sweetness from slow caramelized onions, brightness from lemon, and creaminess from the yogurt and starchy pasta water. A dusting of basil before serving and it’s basically summer on a plate. One of the best parts is that leftovers, eaten cold, make for a delicious pasta salad lunch the next day.

“what else can I use?”

I use Banza chickpea penne in this. Feel free to use any pasta you like, including regular durum wheat pasta.
The yogurt I used is a goat’s milk yogurt from Trader Joe’s. You can use your favorite, just make sure it has some fat to make the sauce creamy.
Some toasted walnuts or pine nuts give this a lovely texture. Simply add with the basil before serving.

If you make this Creamed Corn Pasta with Zucchini, and I hope you do, i want to hear from you! send me a message on instagram, or post a photo to your stories and tag me so I can share your creations. enjoy!

Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)

This delicious 20 minute pasta is the perfect way to use peak season vegetables and a perfect easy dinner for any summer evening.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Course Dinner, Pastas

Cuisine American

Servings servings

Equipment

Large saute pan
large stockpot

Ingredients

8-10 oz penne pasta I use Banza chickpea penne
1/3 cup extra virgin olive oil
4 cups zucchini, cut in a 1 inch dice
2 ears of corn, shucked and kernels removed
1 yellow onion, diced
2 cloves garlic, minced
1/3 cup plain unsweetened yogurt I use goat's milk yogurt
1/3 cup fresh basil, chopped
zest from one lemon
juice from 1/2 of a lemon
Kosher salt
fresh cracked pepper

Instructions

Place the olive oil in a large saute pan over medium-low heat.
When hot, add the diced onion with a pinch of salt.
Cook for 15 minutes, stirring as needed, until caramelized.
Add the garlic, zucchini, and corn with a large pinch of salt and cracked pepper and cook for a mere three minutes, stirring once.
Transfer vegetables to a large bowl and set aside. The zucchini will seem like it's underdone, but it will continue to cook as it sits. Do not overcook or it will be mushy.
Bring a large pot of generously salted water to a boil.
Cook pasta one minute less than package directions, reserving 1/2 cup of pasta water.
Strain pasta and transfer to the bowl of vegetables.
In the same saute pan over medium heat, stir together the lemon zest and juice, pasta water, and yogurt and bring to a simmer.
Add the pasta and vegetables back in and toss, cooking for 30 seconds to coat.
Remove from heat and add chopped basil before tossing again.
Serve.

Keyword corn, pasta, summer, zucchini

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