Zucchini and Corn Pasta with Fresh Basil Oil
Ingredients
- 12 ouncespasta
- 1 poundzucchini
- 1½ cupscorn (fresh or frozen)
- 3 clovesgarlic
- ¾ cupfresh basil (lightly packed)
- ¼ cupolive oil
- 1lemon
- ½ cupparmesan cheese
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Trim zucchini and cut into thin half-moons or grate into ribbons.
- 02
Mince 3 garlic cloves.
- 03
Wash and dry fresh basil, removing stems.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, make the basil oil: in a food processor or blender, combine basil, 3 minced garlic cloves, olive oil, red pepper flakes, salt, and black pepper. Pulse until a chunky, emulsified sauce forms (not completely smooth). Zest the lemon directly into the mixture and pulse once more. Taste and adjust seasoning.
- 03
Heat a large skillet over medium-high heat. Add zucchini and corn and cook for 4 to 5 minutes, stirring occasionally, until the zucchini is just tender and lightly golden.
- 04
Add cooked pasta to the skillet with the vegetables. Pour in the basil oil and toss gently, adding pasta water a splash at a time until the sauce coats everything in a silky layer (you may not need all of it).
- 05
Squeeze the lemon juice over the pasta, sprinkle with parmesan cheese, and toss once more. Serve immediately.
Spice Tips
For gentle warmth, increase red pepper flakes to 1/2 teaspoon. For brighter herbaceous notes, add a few leaves of fresh mint or tarragon to the basil oil. A pinch of nutmeg whisked in at the end adds subtle depth.