Description
This Summer Pasta with Zucchini, Squash and Corn is the perfect way to celebrate the season. Loaded with fresh vegetables, bright herbs and a delicious lemon butter sauce, you’re going fall in love with this easy pasta recipe.
Ingredients
Scale
- 8 ounces orecchiette pasta
- ¼ – ½ cup pasta water
- 1 tablespoon extra virgin olive oil
- 1–2 tablespoons avocado oil
- ½ cup shallots, finely diced
- 2 cloves garlic, minced
- 1 heaping cup zucchini, diced medium
- 1 heaping cup yellow squash, diced medium
- 1 heaping cup corn kernels
- ¼ cup vegetable broth
- 2 tablespoons lemon juice, fresh squeezed
- 2 tablespoons butter
- 2–3 tablespoons grated parmesan cheese
- pinch kosher salt
- few turns cracked black pepper
- pinch red pepper flakes
- 2 tablespoons fresh basil, chiffonade
Instructions
- Boil the Pasta: Boil a pot of water and lightly season it with salt. Cook the pasta according to the package, al dente is best. Reserve some pasta water for the sauce. Drain the remaining water using a colander. Drizzle the pasta with extra virgin olive oil and set it aside.
- Prepare the Sauce and Vegetables: Heat avocado oil in a large nonstick saute pan over medium high heat. Add the shallots and saute for 1-2 minutes, then add the minced garlic and saute. Once the shallots are translucent and the garlic is fragrant, add the zucchini and squash. Saute until just tender. Do not over cook it. Next, add the grilled corn kernels and season everything with kosher salt and cracked black pepper. Option to add a pinch of red pepper flakes. Deglaze the pan with vegetable broth. Let the broth reduce by half then add the lemon juice. Let the lemon juice reduce slightly, then add the cooked pasta. Gently toss until the sauce begins to reduce, then add the butter. Add pasta water as needed. As a final step, add the grated parmesan cheese and pasta water if needed. Taste and season accordingly. Garnish with fresh basil chiffonade, extra shaved parmesan cheese, a few turns of cracked black pepper and extra red pepper flakes. Serve hot and enjoy.
Notes
Store any leftover pasta in an airtight container in the refrigerator for 4-5 days. To reheat, add the pasta to a microwave safe dish or nonstick skillet with a splash of water or broth and heat until warmed through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 7 g
- Sodium: 185 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 17 mg
Keywords: summer pasta, zucchini, squash, corn, orecchiette, lemon butter sauce, vegetarian pasta