Tag: zucchini

Zucchini Yogurt Bundt Cake                      (Gluten Free, Refined Sugar Free)

Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)

This, in my humble opinion, is the ultimate zucchini bread.  It’s got all of the things you love about zucchini bread:  its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES!  But it feels special…

Zucchini Lasagna Boats (Low Carb, Gluten Free)

Zucchini Lasagna Boats (Low Carb, Gluten Free)

I don’t know anyone who doesn’t love lasagna.  Layers of pasta, savory tomato sauce, seasoned meat, melted cheese – what’s not to like?   I do, however, know many people like myself who look for ways to lighten up their favorite comfort food dishes like lasagna. …

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

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

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.

corn pasta

“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!

corn pasta

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
Prep Time 10 mins
Cook Time 20 mins
Course Dinner, Pastas
Cuisine American
Servings 4 servings


  • Large saute pan
  • large stockpot


  • 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


  • 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
Tried this recipe?Let us know how it was!
Zucchini Skillet Lasagna

Zucchini Skillet Lasagna

Who doesn’t love lasagna? Call it the Italian in me, but lasagna will always have a place in my life and on my table. As much as I am happy to indulge in the real thing from time to time, I have come to love…

Berry Zucchini Cake

Berry Zucchini Cake

This cake is really something. Come August, we are all usually drowning in zucchini and I’m always looking for new ways to use it. This cake is just sweet enough, moist and tender from the zucchini, and bursting with berries. Let’s talk substitutions: I suggest…