Cooked - Creamy Zucchini Corn Pasta - New Recipe

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Home Pricing Community My Recipes

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Creamy Zucchini Corn Pasta

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4.0

8 oz orecchiette pasta, (or pasta of your choice)

4 tablespoons butter

1 shallot, (diced)

2 cups chopped zucchini

2 ears sweet corn, (kernels removed from the cobs (about 2 cups))

3 cloves garlic, (minced)

Kosher salt and black pepper, (to taste)

½ cup heavy cream

⅓ cup freshly grated Parmesan cheese

¼ cup chopped basil

Dash of crushed red pepper flakes

Extra parmesan cheese and basil, (for garnish)

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve ¼ cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
While the pasta is cooking, heat the butter over medium heat in a large skillet. Add the shallot and zucchini and cook for 3 minutes. Add the corn and garlic and cook for 1 minute.
Add the zucchini and corn mixture to the pasta in the pot. Season with salt and black pepper. Stir in the heavy cream and the reserved pasta water.
Stir in the Parmesan cheese, basil, and crushed red pepper flakes.
Serve warm with extra Parmesan cheese and fresh basil.

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