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This summer pasta uses sweet summer corn, zucchini and goat cheese for a simple and easy meal – no hot oven required. Just five ingredients needed for this summer meal.
Instead of cream this recipe uses pasta water to make a lighter creamy sauce that’s perfect for a warmer day. Serve with a light butter lettuce salad. If you love this recipe, you’ll love my creamy spinach pasta!
Table of Contents
The Easiest Summer Dinner Recipe
An easy recipe I came up with after a trip to the farmer’s market, this seasonal summer pasta is simple, delicious, and creamy while still being light. I think it will become of one your favorite pastas.
- Minimal ingredients – This recipe only contains 5 main ingredients total.
- No cream – This creamy corn pasta doesn’t use heavy cream, making it a lighter summer pasta.
- Easy to make – Any beginner chef can make this and it can either be a weeknight dinner or for a dinner party.
- Gluten free friendly – Use your favorite gluten free pasta to make this dish fit a gluten free diet. Also this would fit a migraine diet and a low sodium diet without added sodium.
Ingredients
Because this summer pasta has such minimal ingredients, it’s important to focus on freshness and quality when choosing them.
- Sweet corn – I would highly recommend getting fresh sweet corn on the cob and taking off the kernels. Fresh corn provides the best flavor and texture. In a pinch, frozen would still work but it doesn’t have the same great summer flavor.
- Zucchini – Zucchini or summer squash would both work in this recipe.
- Pasta – I like to use linguine or fettuccine for this recipe, but any favorite pasta shape could work here.
- Fresh Basil – Highly recommend using fresh basil leaves here versus dried.
- Goat cheese or Boursin cheese – Often called “chèvre”, this is typically sold in log form and is not an aged cheese. It’s fresh, soft, and creamy. I recommend plain for this recipe, so watch out for any hidden added flavors that could throw off the taste, like a honey version. Costco and Trader Joe’s both have a great deal on this. I also like to use Boursin Garlic and Herb!
Substitutions
- Summer vegetables – Use all zucchini or all corn, or add in bell peppers, tomatoes, or summer squash. All would be great with this light pasta sauce.
- Gluten free – Use your favorite gluten free pasta!
- Dairy free – Try dairy free Boursin cheese.
How to Make Summer Pasta
Step 1: Boil the water and cook pasta
Bring a large pot of salted water to a boil over high heat. It helps to have one with a drain insert that you can just pull out of the pot when the pasta is finished cooking.
I love to use this because I pull the pasta out of the water to stop the cooking when it’s finished, and just balance it on top of the large pot of water.
When I need to add the pasta to the sauce, I give it a quick dunk back into the hot water, which prevents the pasta from sticking together. It’s important to reserve the pasta water as it’s integral to making the sauce.
Step 2: Cook zucchini and corn
While the pasta is cooking, heat olive oil in a large sauté pan over medium heat. Add zucchini and sweet corn, with a small amount of salt and freshly cracked black pepper, not stirring too often so it can caramelize and brown. Cook for about 6-7 minutes until they’ve softened and are beginning to lightly brown on both sides.
Step 3: Make the sauce
To the same pan as the vegetables, pour in the pasta water and add the goat cheese. Stir till thick and creamy, then add the pasta.
I like to use tongs to move the pasta around (see pictures above), making sure it’s fully coated in the sauce. If you need to add more pasta water to thin it out and make it more creamy, do it 1 tablespoon at a time so you don’t water it down too much.
Serve the corn pasta in a big bowl with salt and pepper to taste, and topped with fresh basil.
Recipe Tip
Using pasta water with a little bit of cheese is an excellent way to make a creamy pasta without heavy cream. This summer pasta will be a hit for those nights you want a quick, oven-free meal.
Serving Suggestions
This recipe is a fantastic vegetarian dinner, but if you’re looking to add a little more protein I would recommend.
- Air fryer salmon – use the instructions from this post but just do salt and pepper, no sauce!
- Mexican grilled chicken
- Flank steak in the air fryer or New York Strip Steak
- Air fryer filet mignon
- Italian grilled shrimp
For an appetizer, or a great way to use up the goat cheese, I highly recommend this endive appetizer with strawberry relish.
Storage & Reheating
Refrigerator – While I don’t recommend freezing this pasta as it’s best enjoyed fresh, it does keep well for 3-4 days in the refrigerator. If you want to freeze it, you could try using a shorter pasta like ziti or penne and reheat in a casserole dish.
Reheating – I recommend covering the bowl with a damp paper towel or adding a small splash of water before microwaving in 30 second intervals. Stir each time, so the sauce begins to coat the noodles well and becomes creamy again. Bonus points if you save more pasta water to do this!
If you have any leftover zucchini, try making a dessert with these easy zucchini bars!
Creamy Pasta Recipes
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Summer Pasta with Zucchini and Corn
Ingredients
- 8 oz (1/2 package) pasta of choice. I used fettuccini.
- 1 tablespoon extra virgin olive oil
- 2 ears fresh sweet corn, removed from the cob
- 1 large zucchini, thinly sliced
- 1/2 cup reserved pasta water
- 4 oz fresh, unflavored goat cheese or Boursin garlic & herb cheese
- 1/3 cup fresh basil, chopped
- kosher salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Save at least a cup of pasta water before you drain it completely.
- In a large, high-sided pan, heat about 1 tablespoon of extra virgin olive oil in the pan over medium heat. Add corn kernels and sliced zucchini, cooking until softened and slightly browned about 6-7 minutes.
- Add about 1/4 cup of pasta water and whisk in fresh goat cheese or Boursin cheese until it makes a creamy sauce. Keep adding a little bit of water until it reaches the consistency you desire (I typically don't add more than 1/3-1/2 a cup total), then season the sauce with salt and pepper to taste.
- Add pasta and toss with the sauce (tongs are helpful for this step). Top with fresh basil and fresh black pepper, and serve immediately.
Notes
- This recipe makes 3 full size servings for a full meal or 4-6 for a large side.
- Use “chevre” goat cheese – the soft, creamy kind or Boursin garlic and herb cheese.
- To remove corn kernels, place the cob over a bowl and run a chefs knife down the sides. The kernels will fall into the bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely DELICIOUS. I add chicken to this for added protein – heats up really nicely for leftovers and meal planning!
Hi-I don’t like the taste of goat cheese, but am worried the Boursin garlic cheese will overpower the pasta…should I try half half or do you think Boursin will be ok? I just don’t want to lose the delicate flavors of the corn and basil.
Thank you!
You could do ricotta for a more mild flavor? Use a good quality one like Calabro.
I made this today for the first time and it was SO good! I loved it. I didn’t know what to expect from the corn but the pieces were like little bursts of sweetness in the pasta. I served it as a side to roasted chicken. I will definitely be adding this to my rotation of recipes. Thanks Alicia!!