This Creamy Corn and Zucchini Pasta is basically summer in a bowl. Sweet fresh corn and tender zucchini get tossed with pasta in a silky Parmesan cream sauce, with lemon and fresh herbs. It’s also ready in 30 minutes, making it an excellent weeknight dinner.
Serve with a light summer salad: Strawberry Burrata Salad or Peach Caprese Salad with Heirloom Tomatoes. Also try my Summer Risotto with Corn and Zucchini for a similar flavor profile.
Creamy Corn and Zucchini Pasta: Recipe at a Glance
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 Large Servings
Calories*
786 kcal
Difficulty
Easy
Main Ingredients
Short pasta, zucchini, corn on the cob, heavy cream, shallot, parmesan, lemon and butter.
Technique
Frying the vegetables, blending a sauce, assembling and garnishing the pasta dish.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Quick and easy: This pasta comes together in about 30 minutes using a skillet, pot and blender, making it totally doable for a weeknight dinner.
- Made for summer: Fresh corn and zucchini are at their sweetest and most flavorful in summer, so this recipe is a great way to put seasonal produce to work.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This is a very straightforward recipe that uses common and simple ingredients. Here is what you will need:
- Fresh Zucchini: As the name of the recipe suggests, this is a zucchini pasta recipe. I generally use what I have coming out of my garden, which is usually green zucchini, but yellow squash can be substituted. Try my Summer Risotto with Corn and Zucchini for a similar flavor profile.
- Shallots: My preference has always been to use shallots instead of onion as it is more delicate. But if you only have onions, you can use those. A medium onion should do the trick.
- Fresh Sweet Corn: Corn season is short and very sweet, so I love to use it as much as I can. Fresh corn cut straight from the cob is ideal during summer, but frozen corn can be substituted when needed. Don’t forget to try some of my other corn recipes: Corn Zucchini and White Beans Side Dish, Street Corn Pasta Salad, Grilled Corn Peach Salad and my Corn Jalapeno Bacon Focaccia.
- Heavy cream: Gives the blended corn and zucchini sauce its creamy texture. Half-and-half can work for a lighter sauce, though it won’t be quite as rich.
- Parmesan Cheese: The real stuff only. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the sauce better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Short Pasta: Orecchiette is my top choice because those little cups capture the corn and creamy sauce. Mezzi rigatoni, radiatore or casarecce are also excellent options.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Creamy Corn and Zucchini Pasta Recipe
Step 1. Build the Base. Heat the butter and olive oil in a large skillet or braiser over medium-high heat. Add the diced zucchini with a pinch of salt and cook for about 5 minutes, until lightly browned. Try not to stir it constantly; you want the zucchini to pick up some color. Add the shallot and cook for another 2 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Step 2. Add Some of the Corn. Add about three-quarters of the fresh corn kernels to the skillet. Cook for 3-4 minutes, stirring occasionally, until the corn is tender.
Step 3. Blend the Sauce. Transfer about half of the cooked corn and zucchini mixture to a blender. Add the heavy cream and blend until smooth and creamy.
Step 4. Finish the Sauce. Pour the blended mixture back into the skillet and add the remaining fresh corn kernels. Bring to a gentle simmer for 3-4 minutes to thicken and cook the remaining corn. Turn off the heat. Stir in the Parmesan and lemon zest. Season with salt and freshly cracked black pepper to taste.
Step 5. Cook the Pasta. Meanwhile, boil the pasta in a large pot of salted water until al dente. Check package instructions for timing. Before draining, reserve at least 1 cup of the starchy pasta cooking water.
Step 6. Assemble. Add the drained pasta directly to the skillet and toss until completely coated. Add more pasta water, a little at a time, until the sauce is silky, glossy and clings nicely to the pasta.
Step 7. Garnish and Serve. Finish with a drizzle of olive oil, torn fresh basil and/or chives, extra Parmesan and freshly cracked black pepper. Add a pinch of red pepper flakes if you like a little heat.
Pairing and Menu Ideas
This easy summer pasta recipe is substantial enough to serve on its own, but you can also plan a whole menu around it.
For a light summer dinner, I would serve it with a simple side salad like my Strawberry Burrata Salad, Peach Caprese Salad with Heirloom Tomatoes or Burrata Caprese
You can also serve it with my Corn Jalapeno Bacon Focaccia to keep the corn theme going.
Expert Tips
- Get some color on the zucchini. Don’t crowd the zucchini or stir it constantly. Giving it a few minutes of contact with the hot skillet develops more flavor instead of simply steaming it. If you use a large zucchini, I recommend removing the inner seed cavity and discarding it (it’s not very enjoyable to eat).
- Don’t blend everything. The contrast in textures is what makes this pasta interesting. Blending some of the vegetables creates that luxurious sauce, while keeping some of the corn and zucchini intact gives you little bursts of sweetness and texture in every bite.
- Save more pasta water than you think you’ll need. Starchy pasta water is key to getting a glossy sauce that actually clings to the pasta, rather than a thick cream sauce sitting at the bottom of the skillet.
- Use fresh corn when it’s in season. This is one of those recipes where the quality of the vegetables really matters. Peak-season corn brings natural sweetness and a fresh corn flavor that makes the sauce taste like summer.
- Don’t skip the lemon. Cream, butter and Parmesan are rich, while corn is naturally sweet. Lemon zest and a final squeeze of juice cut through that richness and wake everything up.
- Other Additions: You can make this recipe your own. Feel free to throw in a handful of cherry tomatoes, swirl in some fresh pesto or sundried tomatoes.
Creamy Corn and Zucchini Pasta Recipe FAQs
Yes. Fresh corn is my first choice when it’s in season, but frozen corn makes this recipe possible year-round. There’s no need to thaw it first; just add it directly to the skillet and give it enough time to cook through. I like using the fire-roasted frozen corn.
You can prepare the corn and zucchini sauce a day ahead and refrigerate it in an airtight container. When you’re ready to serve, cook the pasta fresh and gently reheat the sauce before tossing everything together. You will need to use pasta water to loosen up the sauce.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so add a splash of cream, milk or water when reheating to loosen everything up.
The blended corn and zucchini are what give the sauce its creamy consistency. An immersion blender or food processor can work if you don’t have a standard blender, though the final texture may be slightly more rustic.
Other Pasta Recipes
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Creamy Corn and Zucchini Pasta
Ingredients
- 2 tablespoon Butter
- 2 tablespoon Olive oil
- 2 Medium zucchini (diced)
- 1 Shallot (finely diced)
- 3 Garlic cloves (minced)
- 4 Ears of corn (kernels removed) – about 4 cups, divided
- ½ cup Heavy cream
- ½ cup Parmesan cheese
- 1 tablespoon Lemon zest – from 1 lemon
- Salt and pepper to taste
- 1 lb Short pasta – For example, orecchiette, rigatoni, mezzi rigatoni
- Garnish: optional chili flakes, torn basil leaves, freshly cracked black pepper, drizzle of olive oil and more Parmesan
Instructions
- Build the Base. Heat the butter and olive oil in a large skillet or braiser over medium-high heat. Add the diced zucchini with a pinch of salt and cook for about 5 minutes, until lightly browned. Try not to stir it constantly; you want the zucchini to pick up some color. Add the shallot and cook for another 2 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add Some of the Corn. Add about three-quarters of the fresh corn kernels to the skillet. Cook for 3-4 minutes, stirring occasionally, until the corn is tender.
- Blend the Sauce. Transfer about half of the cooked corn and zucchini mixture to a blender. Add the heavy cream and blend until smooth and creamy.
- Finish the Sauce. Pour the blended mixture back into the skillet and add the remaining fresh corn kernels. Bring to a gentle simmer for 3-4 minutes to thicken and cook the remaining corn. Turn off the heat. Stir in the Parmesan and lemon zest. Season with salt and freshly cracked black pepper to taste.
- Cook the Pasta. Meanwhile, boil the pasta in a large pot of salted water until al dente. Check package instructions for timing. Before draining, reserve at least 1 cup of the starchy pasta cooking water.
- Assemble. Add the drained pasta directly to the skillet and toss until completely coated. Add more pasta water, a little at a time, until the sauce is silky, glossy and clings nicely to the pasta.
- Garnish and Serve. Finish with a drizzle of olive oil, torn fresh basil, chopped chives, extra Parmesan and freshly cracked black pepper. Add a pinch of red pepper flakes if you like a little heat.
Notes
- Fresh Zucchini: As the name of the recipe suggests, this is a zucchini pasta recipe. I generally use what I have coming out of my garden, which is usually green zucchini, but yellow squash can be substituted.
- Shallots: My preference has always been to use shallots instead of onion as it is more delicate. But if you only have onions, you can use those. A medium onion should do the trick.
- Fresh Sweet Corn: Corn season is short and very sweet, so I love to use it as much as I can. Fresh corn cut straight from the cob is ideal during summer, but frozen corn can be substituted when needed.
- Heavy cream: Gives the blended corn and zucchini sauce its creamy texture. Half-and-half can work for a lighter sauce, though it won’t be quite as rich.
- Parmesan Cheese: The real stuff only. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the sauce better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Short Pasta: Orecchiette is my top choice because those little cups capture the corn and creamy sauce. Mezzi rigatoni, radiatore or casarecce are also excellent options.
- Get some color on the zucchini. Don’t crowd the zucchini or stir it constantly. Giving it a few minutes of contact with the hot skillet develops more flavor instead of simply steaming it. If you use a large zucchini, I recommend removing the inner seed cavity and discarding it (it’s not very enjoyable to eat).
- Don’t blend everything. The contrast in textures is what makes this pasta interesting. Blending some of the vegetables creates that luxurious sauce, while keeping some of the corn and zucchini intact gives you little bursts of sweetness and texture in every bite.
- Save more pasta water than you think you’ll need. Starchy pasta water is key to getting a glossy sauce that actually clings to the pasta, rather than a thick cream sauce sitting at the bottom of the skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
A delicious way to use up zucchini! I made this for dinner this evening, and substituted faro (emmer grain) for the pasta. It is creamy and satisfying, even without the cheese. Thanks for another great recipe!
Wow you are so fast! I just shared the recipe today! I am glad you enjoyed it.