This summery zucchini pasta comes together in 30 minutes and is packed with flavor. Sauteed zucchini is combined with fresh corn, and cherry tomatoes, all tossed in a buttery and lemony garlic white wine sauce. You’ll be thrilled with this easy recipe.
Ingredients
Here’s what you need to make this easy pasta dish:
- pasta – I prefer egg tagliatelle for this dish but really any pasta can be used (for example fusilli or bow ties would also be a good choice)
- you can use zucchini or summer squash (“yellow zucchini”)
- you can use cherry or grape tomatoes or even regular tomatoes cut into large cubes
- instead of fresh corn, you can use canned
- white wine is really needed for this dish – it makes the base of the sauce, adds flavor and acidity, you could add more broth instead but you may need to add more lemon juice to make it stand out
- if you’d like a creamy sauce for this recipe, this recipe for chicken zucchini pasta is made with a delicious lemon garlic creamy sauce
- parmesan cheese – grate a block of parmesan for a better flavor (it tastes better than a pre-grated cheese), use real Parmigiano-Reggiano for the best flavor
- instead of parmesan, you can use pecorino cheese (it would be even better! but it’s more pricey and hard to find, that’s why I used parmesan)
- red pepper flakes are optional but really good in this recipe, add as much as you can handle, I was serving this to toddlers so I added just a big pinch but it already makes a difference
- I also sometimes like to add dollops of basil walnut pesto to this pasta
- you can omit corn and tomatoes and make this with just the zucchini
- yes, there are 3 types of fat in this recipe and every one has its purpose: frying oil is used to cook zucchini over high heat (olive oil or butter would burn), olive oil is used for gently cooking garlic and red pepper flakes, and creamy butter makes the base of the sauce (and of course adds a wonderful buttery flavor to the pasta)
How to make zucchini pasta step by step
STEP 1: Cook pasta al dente (it should have a bit to it): cook the pasta in a small amount of well-salted water. Before draining the pasta, reserve 1/4 cup of pasta cooking water. Drain the pasta and set aside.
STEP 2: Prepare all the ingredients: Place the corn vertically in a large and shallow bowl and cut off the kernels. You’ll need about 3/4 cup of corn kernels which is 1/2 ear of corn.
STEP 3: Cut the zucchini into slices, then stack up the slices and cut into matchsticks (about 1/4-inch or 6mm). Cut tomatoes in half and finely chop the garlic (using a knife and not a garlic press).
STEP 4: Cook the vegetables: heat the oil in a large frying pan over high heat. Add the zucchini and corn. Don’t stir for the first 1-2 minutes, letting zucchini brown at the bottom. Then start stirring and cook for a couple of minutes until zucchini and corn are soft and browned (don’t stir too often letting the zucchini brown in some places). Add the tomatoes and cook for 30-60 seconds, until slightly softened. Season the vegetables with salt and pepper and transfer them to a plate.
STEP 5: Make the sauce: heat olive oil over very low heat, add the garlic and red pepper flakes, and cook for 30 seconds until fragrant, don’t let the garlic brown, take the pan off the heat completely if necessary. Increase the heat to medium and add the wine and cook for 1-2 minutes until almost evaporated. Add the pasta cooking water, chicken broth, and lemon juice. Cook for 2-3 minutes until the sauce has reduced its volume and is a little bit thickened. While the sauce is cooking make sure to scrape all the brown bits at the bottom of the pan with a spatula.
STEP 6: Add the butter, a tablespoon at a time, whisking until incorporated.
STEP 7: Season the sauce with black pepper (it should already be salty enough, thanks to the chicken broth).
STEP 8: Assemble: add the pasta, vegetables, and grated parmesan. Toss until combined. Season with salt and pepper.
Serve with more parmesan and basil leaves (optional).
Enjoy!
Storage
This pasta dish reheats really well. You can keep it in the fridge for up to 3 days.
More quick and easy pasta recipes
- Pasta Puttanesca
- Burrata Pasta
- Tuscan Chicken Pasta
- Pasta with Sausage and Peppers
- Jerk Chicken Pasta (Rasta Pasta)
- Caprese pasta
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Zucchini Pasta (with corn, tomatoes, and white wine sauce)
Ingredients
- 7 oz (200g) egg tagliatelle
- 1 tablespoon oil
- 1 large zucchini
- kernels from 1/2 ear of corn or 3/4 cup canned corn
- 12 cherry tomatoes
- 1 tablespoon olive oil
- 4 cloves garlic
- big pinch of red pepper flakes or to taste
- 1/2 cup (120ml) dry white wine
- 1/4 cup (60ml) chicken broth
- 1/4 cup pasta cooking water
- 2 teaspoons lemon juice
- 3 tablespoons (45g) cold butter
- 1/4 cup (25g) grated parmesan cheese + more to serve
- salt and pepper to taste
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Instructions
- Prepare all the ingredients: Place the corn vertically in a large and shallow bowl and cut off the kernels. You'll need about 3/4 cup of corn kernels which is 1/2 ear of corn. Cut the zucchini into slices, then stack up the slices and cut into matchsticks (about 1/4-inch or 6mm). Cut tomatoes in half and finely chop the garlic (using a knife and not a garlic press).
- Cook pasta al dente (it should have a bit to it): cook the pasta in a small amount of well-salted water. Before draining the pasta, reserve 1/4 cup of pasta cooking water. Drain the pasta and set aside.
- Cook the vegetables: heat the oil in a large frying pan over high heat. Add the zucchini and corn. Don't stir for the first 1-2 minutes, letting zucchini brown at the bottom. Then start stirring and cook for a couple of minutes until zucchini and corn are soft and browned (don't stir too often letting the zucchini brown in some places). Add the tomatoes and cook for 30-60 seconds, until slightly softened. Season the vegetables with salt and pepper and transfer them to a plate.
- Make the sauce: heat olive oil over very low heat, add the garlic and red pepper flakes, and cook for 30 seconds until fragrant, don't let the garlic brown, take the pan off the heat completely if necessary. Increase the heat to medium and add the wine and cook for 1-2 minutes until almost evaporated. Add the pasta cooking water, chicken broth, and lemon juice. Cook for 2-3 minutes until the sauce has reduced its volume and is a little bit thickened. While the sauce is cooking make sure to scrape all the brown bits at the bottom of the pan with a spatula. Add the butter, a tablespoon at a time, whisking until incorporated. Season the sauce with black pepper (it should already be salty enough, thanks to the chicken broth).
- Assemble: add the pasta, vegetables, and grated parmesan. Toss until combined. Season with salt and pepper.
- Serve with more parmesan and basil leaves (optional).
- Enjoy!
Notes
- Instead of parmesan cheese, you can use pecorino.
- You can omit corn and tomatoes and make this with just the zucchini.
- Calories = 1 serving (1/3 of the recipe). This is only an estimate!
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