Summer Corn & Zucchini Pasta with Lemon Basil
Ingredients
- 1 poundpasta
- 3 cupscorn (fresh, frozen, or canned)
- 2 mediumzucchini
- 1½ cupscherry tomatoes
- ·fresh basil
- 2lemon
- ¼ cupolive oil
- 3 clovesgarlic
- ·salt
- ·black pepper
- ½ cupparmesan cheese (optional)
Prep
- 01
Mince 3 garlic cloves.
- 02
Dice 2 medium zucchini into half-moons.
- 03
Halve 1.5 cups cherry tomatoes.
- 04
Juice 2 lemons.
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, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add corn and zucchini to the skillet. Cook for 4–5 minutes, stirring occasionally, until zucchini is just tender but still bright green.
- 04
Stir in cherry tomatoes and cook for 1–2 minutes until they begin to soften.
- 05
Add the cooked pasta to the skillet along with 1/2 cup reserved pasta water, the juice of 2 lemons, and remaining 2 tablespoons olive oil. Toss well, adding more pasta water if needed to create a light, silky sauce.
- 06
Remove from heat. Tear in fresh basil, then taste and season with salt and black pepper. Serve warm or at room temperature, topped with parmesan if desired.
Spice Tips
For a hint of heat, add a pinch of red pepper flakes to the skillet with the garlic. A splash of balsamic vinegar adds subtle sweetness and depth.
This dish is delicious warm or chilled as a salad the next day. If using fresh corn, cut kernels from 3–4 ears. Frozen corn works just as well and requires no thawing.