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.
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.
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