Creamy Corn Pasta with Zucchini
Sweet summer corn and zucchini squash are combined with a light cheese sauce and topped with basil for a simple summer pasta.
Servings: 4 people
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
Calories: 333kcal | Carbohydrates: 42g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 120mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg
