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Summer Pasta with Zucchini, Squash, and Corn

This summer pasta recipe with zucchini, squash and corn is the perfect way to celebrate the season. Loaded with seasonal vegetables, fresh herbs and a delicious white wine lemon butter sauce, you’re going fall in love with this dish.
Servings: 4
Author: Healthyish

Ingredients

Pasta

  • 8 ounces orecchiette pasta
  • 1 tablespoon extra virgin olive oil to drizzle over the cooked pasta
  • ¼ – ½ cup pasta water

Sauce and Vegetables

  • 1-2 tablespoons olive oil
  • ½ cup shallots diced small
  • 2 cloves garlic minced
  • ¼ cup dry white wine such as sauvignon blanc
  • zest from 1 lemon
  • 2 tablespoons lemon juice fresh squeezed
  • 1 medium zucchini diced medium
  • 1 medium yellow squash diced medium
  • 2 ears corn about 1.5 cups, grill for extra flavor
  • 2 tablespoons butter
  • ⅓ cup parmesan cheese grated
  • kosher salt to taste
  • cracked black pepper to taste
  • red pepper flakes to taste

Toppings

  • fresh basil chiffonade, as desired
  • fresh buffalo mozzarella torn into pieces
  • pine nuts toasted

Instructions

Grill the Corn

  • Remove the husks and corn silk from the corn cobs.
  • Grill the corn over a barbecue grill, gas burners, or place under the broiler, turning frequently so any one side doesn't get too brown.
  • Once the corn is tender and lightly charred, set aside to cool.

Boil the Pasta

  • Boil a pot of water and lightly season it with kosher salt.
  • Cook the pasta according to the package directions, reserve a couple of cups of pasta water for the sauce.
  • Drain the remaining water using a colander.

Sauté the Vegetables

  • Heat the oil in a large nonstick sauté pan over medium high heat.
  • Add the shallots and sauté for 1-2 minutes until translucent.
  • Add the minced garlic and sauté until fragrant.
  • Add the zucchini and squash and sauté until lightly browned and tender, not mushy.
  • Add the grilled corn kernels and season the dish with kosher salt and cracked black pepper.
  • Add a pinch of red pepper flakes.

Make the Sauce

  • Reduce the heat to medium and deglaze the pan with white wine.
  • Let the wine reduce by half then add the lemon zest and juice.
  • Let the lemon juice reduce a little, then add about 1/4 cup of pasta water.
  • Add the cooked pasta back into the pan.
  • Gently toss until the sauce begins to reduce.
  • Add in the butter.
  • Once the better has melted, add in the grated parmesan cheese and more pasta water if needed.
  • Taste and season accordingly. Keep in mind that the pasta water was lightly seasoned with kosher salt, so be careful not to over season the dish.
  • Finish with fresh basil chiffonade, fresh mozzarella, toasted pine nuts, extra parmesan, and a few turns of cracked black pepper or extra red pepper flakes.
  • Serve hot and enjoy.