This Summer Pasta with Zucchini, Squash and Corn is a delightful dish that perfectly captures the essence of seasonal produce. Bursting with fresh flavors and easy to prepare, it’s suitable for family dinners, gatherings with friends, or a cozy night in. With its vibrant vegetables and a zesty white wine lemon butter sauce, this recipe will quickly become a summertime favorite.
Why You’ll Love This Recipe
- Fresh Ingredients: The combination of zucchini, squash, and corn brings a garden-fresh taste to your plate.
- Quick Preparation: Ready in just 30 minutes, making it perfect for busy weeknights.
- Versatile Dish: Enjoy it as a main course or serve it as a side dish for grilled meats.
- Healthy Option: Packed with nutrients from vegetables and light on heavy sauces.
- Flavorful Sauce: A delicious white wine lemon butter sauce elevates this pasta to new heights.
Tools and Preparation
To create your Summer Pasta with Zucchini, Squash and Corn, you’ll need some essential tools to make cooking easier and more efficient.
Essential Tools and Equipment
- Nonstick sauté pan
- Colander
- Measuring cups
- Knife
- Cutting board
Importance of Each Tool
- Nonstick sauté pan: Ensures even cooking without sticking, making cleanup easier.
- Colander: Perfect for draining pasta quickly while retaining some pasta water for the sauce.
- Measuring cups: Help you accurately measure ingredients for consistent results.
Ingredients
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 white wine lemon butter sauce, you’re going fall in love with this easy pasta recipe.
For the Pasta
- 8 ounces orecchiette pasta (al dente)
- ¼ – ½ cup pasta water
- 1 tablespoon extra virgin olive oil (to drizzle over the cooked pasta)
For the Vegetables
- 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 (grilled corn kernels for extra flavor)
For the Sauce
- ¼ cup dry white wine
- 2 tablespoons lemon juice (fresh squeezed)
- 2 tablespoons butter
For Seasoning
- 2-3 tablespoons grated parmesan cheese
- Pinch kosher salt (to taste)
- Few turns cracked black pepper (to taste)
- Pinch red pepper flakes (optional)
For Garnish
- 2 tablespoons fresh basil (chiffonade, as needed)
How to Make Summer Pasta with Zucchini, Squash and Corn
Step 1: Boil the Pasta
- Boil a pot of water and lightly season it with salt.
- Cook the pasta according to the package instructions until al dente. Reserve some pasta water for later use.
- Drain the remaining water using a colander. Drizzle the pasta with extra virgin olive oil and set aside.
Step 2: Prepare the Sauce and Vegetables
- Heat avocado oil in a large nonstick sauté pan over medium-high heat.
- Add shallots and sauté for 1-2 minutes until they soften.
- Stir in minced garlic and cook until fragrant.
- Add diced zucchini and squash; sauté until just tender—avoid overcooking.
- Mix in grilled corn kernels and season with kosher salt and cracked black pepper. Optionally add red pepper flakes for heat.
- Deglaze the pan by adding white wine; let it reduce by half before adding lemon juice. Allow lemon juice to reduce slightly as well.
- Incorporate cooked pasta into the pan; gently toss until evenly coated in sauce.
- Add butter along with reserved pasta water as needed to achieve desired consistency.
- Finish by stirring in grated parmesan cheese; taste and adjust seasoning if necessary.
- Garnish with fresh basil chiffonade, additional shaved parmesan cheese, cracked black pepper, and optional red pepper flakes before serving hot.
Enjoy your delicious Summer Pasta with Zucchini, Squash and Corn!
How to Serve Summer Pasta with Zucchini, Squash and Corn
Serving Summer Pasta with Zucchini, Squash and Corn is all about enhancing the fresh flavors and textures. Here are some delightful serving suggestions to elevate your dish.
Pair with a Fresh Salad
- Garden Salad: A simple mix of greens, cherry tomatoes, and cucumbers drizzled with a light vinaigrette complements the pasta beautifully.
- Caprese Salad: Fresh mozzarella, basil, and tomatoes create a refreshing contrast that balances the richness of the pasta.
Top with Extra Garnishes
- Fresh Basil: Chiffonade additional basil leaves for a burst of flavor and color.
- Lemon Zest: A sprinkle of lemon zest on top brightens up the dish.
Serve with Crusty Bread
- Garlic Bread: Toasted bread with garlic butter adds a crunchy texture that pairs well with the creamy sauce.
- Focaccia: Soft and fluffy focaccia is perfect for soaking up any leftover sauce on your plate.
Add Protein
- Grilled Chicken: Sliced grilled chicken breast can add more substance to your meal.
- Shrimp: Sautéed shrimp tossed in garlic can enhance the seafood flavor profile.
How to Perfect Summer Pasta with Zucchini, Squash and Corn
Perfecting your Summer Pasta with Zucchini, Squash and Corn involves attention to detail. Here are some tips for an irresistible dish.
- Bold flavors: Use fresh herbs like basil or parsley to brighten the dish.
- Right cook time: Avoid overcooking vegetables; they should be tender yet crunchy.
- Pasta water magic: Reserve enough pasta water to adjust sauce consistency; it enhances flavor too!
- Quality ingredients: Choose high-quality olive oil and fresh produce for optimal taste.
- Season well: Taste as you go—adjust salt and pepper according to preference.
- Serve immediately: Enjoy the dish right after cooking for the best texture and flavor.
Best Side Dishes for Summer Pasta with Zucchini, Squash and Corn
To create a complete meal around your Summer Pasta with Zucchini, Squash and Corn, consider these delicious side dishes. They enhance the overall dining experience while keeping the summer theme alive.
- Grilled Asparagus: Lightly seasoned asparagus pairs wonderfully with pasta and adds a vibrant green touch.
- Roasted Vegetables: A medley of seasonal veggies roasted until caramelized makes a hearty side.
- Corn on the Cob: Grilled or boiled corn brings sweetness that complements the pasta’s flavors.
- Cucumber Salad: A tangy cucumber salad refreshes the palate between bites of rich pasta.
- Antipasto Platter: Include olives, cheeses, and cured meats for a diverse appetizer spread.
- Quinoa Salad: Quinoa mixed with diced veggies offers a nutritious contrast to pasta’s softness.
Common Mistakes to Avoid
When making Summer Pasta with Zucchini, Squash and Corn, it’s easy to make some common mistakes. Here are a few to keep in mind:
- Overcooking the pasta: Cooking pasta too long can lead to a mushy texture. Always follow the package instructions and aim for al dente for the best results.
- Ignoring seasonal vegetables: Using out-of-season vegetables can affect flavor. Stick to fresh zucchini, squash, and corn that are abundant during summer for vibrant taste.
- Not saving pasta water: Discarding all the pasta water means losing a valuable ingredient for your sauce. Always reserve some before draining to create a creamy texture.
- Skipping the deglazing step: Failing to deglaze the pan will miss out on rich flavors. Use white wine to lift all those tasty bits off the bottom of your pan.
- Underseasoning: A bland dish is never appealing. Taste as you go and adjust seasoning with salt, pepper, and herbs for maximum flavor.
Refrigerator Storage
- Store in an airtight container.
- Will last for 3–5 days in the refrigerator.
- Let it cool completely before refrigerating.
Freezing Summer Pasta with Zucchini, Squash and Corn
- Use freezer-safe containers or bags.
- Can be frozen for up to 2 months.
- Divide into portions for easier thawing.
Reheating Summer Pasta with Zucchini, Squash and Corn
- Oven: Preheat oven to 350°F (175°C). Place pasta in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until warmed through.
- Microwave: Transfer to a microwave-safe bowl. Heat in 1-minute intervals, stirring between each until hot.
- Stovetop: In a pan over medium heat, add a splash of water or olive oil. Stir until heated through, about 5-7 minutes.
Frequently Asked Questions
Can I use other types of pasta in this Summer Pasta with Zucchini, Squash and Corn recipe?
Yes! While orecchiette is recommended for its shape, feel free to substitute with your favorite pasta like penne or farfalle.
How can I customize Summer Pasta with Zucchini, Squash and Corn?
You can add proteins such as grilled chicken or shrimp for extra heartiness. Also try different vegetables like bell peppers or cherry tomatoes based on your preference.
What can I use instead of white wine in this recipe?
If you prefer not to use wine, vegetable broth or lemon juice mixed with water can provide acidity without alcohol.
Is this recipe suitable for meal prepping?
Absolutely! This Summer Pasta with Zucchini, Squash and Corn holds up well in the fridge and can be portioned out for easy meals throughout the week.
Final Thoughts
This Summer Pasta with Zucchini, Squash and Corn is not only delicious but also versatile. With its fresh ingredients and bright flavors, it’s perfect for summer gatherings or quick weeknight dinners. Feel free to customize it further by adding your favorite proteins or more seasonal veggies! Enjoy experimenting with this delightful dish!
Summer Pasta with Zucchini, Squash and Corn
Experience the vibrant flavors of summer with this delightful Summer Pasta featuring zucchini, squash, and corn. This dish is a celebration of seasonal produce, bringing together fresh ingredients that not only taste delicious but are also quick to prepare—ready in just 30 minutes! Tossed in a light white wine lemon butter sauce, this pasta makes for an ideal centerpiece for family dinners or casual gatherings with friends. Whether served as a main course or a side dish to grilled proteins, it’s sure to impress anyone at your table.
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
- 8 ounces orecchiette pasta
- 1 heaping cup diced zucchini
- 1 heaping cup diced yellow squash
- 1 heaping cup corn kernels
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- Fresh basil for garnish
Instructions
- Boil salted water and cook the orecchiette until al dente, reserving some pasta water. Drain and drizzle with olive oil.
- In a large sauté pan, heat avocado oil over medium-high heat. Sauté shallots until softened, then add garlic and cook until fragrant.
- Add zucchini and squash; sauté until tender. Stir in corn and season with salt and pepper.
- Deglaze with white wine; let reduce before adding lemon juice. Toss in cooked pasta along with reserved pasta water as needed for sauce consistency.
- Stir in butter and parmesan cheese until melted. Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 310
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg