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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
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