This creamy summer pasta with zucchini and corn is an effortless dinner that the whole family will love! It's quick & easy to make, full of fresh flavor, and completely customizable.
Similar to this pasta primavera, this summer pasta is loaded with flavor and veggies! This is one of the best summer pasta recipes, especially for late summer, because it's a great way to use up all your summer produce!
This creamy pasta dish makes for a great entree or as a side dish paired with salads or veggie burgers at a bbq. It's quick and easy to make and completely customizable.
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Why you'll love this recipe
- Loaded with fresh summer vegetables like zucchini and corn! The sauce isn't too heavy so it's truly a great dish to serve during the summer months.
- Quick & easy to make: this summery pasta dish is ready in just 30 minutes and uses everyday, fresh ingredients.
- Easily customizable: you can use any summer veggies you have on hand, top it with your choice of protein, use a gluten-free pasta and so much more to make it your perfect summery pasta.
Equipment
- Large Skillet: most of our cooking will be done in this one skillet!
- Medium Saucepan: to cook the pasta in.
- Chef's Knife
- Cutting Board
Ingredients
- Pasta: Because this recipe has a cream sauce, I recommend choosing a short pasta (like fusilli or rigatoni) or a long, wide pasta (like fettuccine or tagliatelle). Cream sauces stick best to these shapes.
- Summer Vegetables: we'll be using zucchini, corn, and spinach. Zucchini and corn are some of my favorite summer produce! You can use corn fresh off the cob or canned, whole kernel corn. Spinach is actually a cooler weather produce but it pairs really nicely in this dish.
- Shallot: for added flavor! Shallots are a bit sweeter and more mild than regular onions.
- Garlic: more savory depth
- White Wine: white wine enhances and intensifies the flavor of the food! You can use your favorite dry white wine (like a pinot grigio) or just basic cooking wine for this recipe.
- Butter: to sauté our veggies in and to enhance the flavor of the cream sauce! I used dairy-free butter, but use whatever you prefer.
- Pasta Water: Pasta water will help to thicken the sauce and help it stick to the pasta.
- Heavy Cream: this acts as the base of our cream sauce! Again, you can use dairy-free heavy cream to keep this recipe vegan.
- Lemon Juice: fresh lemon juice is always best for the best flavor! This adds another layer of brightness, acidity and flavor to the dish.
- Parmesan Cheese: to make the sauce ultra creamy and cheesy!
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
I love this recipe as is, but it's totally customizable!
- Change up your veggies! What's so great about this dish is that you can really make it all year round. I'm only calling it a summer pasta because of the in-season vegetables we're using. If you want to keep the summer vibe going but don't love zucchini or corn, try yellow squash, cherry tomatoes, asparagus, or eggplant. If you love mushrooms, broccoli, kale, or cauliflower (more winter veggies), those would work fantastically too!
- Use fresh corn instead of canned corn. Just cut the corn off the cob and add it to the pan!
- Make this recipe gluten-free by using your choice of gluten-free pasta.
- Swap the spinach for kale or arugula.
- Add some spice by adding a dash or two of red pepper flakes.
- Up the protein by adding your favorite protein source! Tofu, tempeh, beans, grilled chicken or shrimp would be fantastic in this. Another option is to use a protein pasta like chickpea pasta!
- Instead of heavy cream replacing it with 1 ½ cups of non-dairy milk and 1 ½ tablespoons of flour. Sprinkle the flour over the shallot and garlic, then slowly whisk in the milk. This will still get you a nice creamy sauce without the heavy cream!
- Turn this into a pasta salad by allowing the veggies and pasta to cool then tossing in your favorite dressing, rather than the cream sauce.
- Use olive oil instead of butter! It'll slightly change the flavor, but not by much.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1: In a large sauté pan, melt butter over medium heat. Add the chopped zucchini and corn and sauté for 5 minutes, or until tender. Remove from the pan and set aside.
Step 2: To the same skillet, melt the remaining butter. Add the shallot and sauté until translucent. Add the garlic and sauté for another minute.
Step 3: Add the white wine, heavy cream, ½ cup of pasta water, and parmesan. Reduce the heat to low and simmer until the sauce begins to thicken. Squeeze in 1-2 tablespoons of fresh lemon juice and whisk until combined.
Step 4: Add cooked pasta and all veggies to the sauce. Stir until heated through and the spinach is wilted. Season with kosher salt & black pepper to your preference. Garnish with fresh basil, lemon zest and parmesan, serve immediately.
Expert Tips
- Don't replace the shallots and garlic with their powdered alternatives. I've tested it with both the real deal and with garlic & onion powder and have found that you end up needing a lot of of the powder, and even then it just isn't as good.
- Reduce the sauce to a simmer and allow it thicken for 5-10 minutes. The sauce will be runny at first but it will stay that way if you keep the temperature too high rather than reducing it all the way down.
- Don't overcook the zucchini. You want it to have a nice bite to it and not get mushy, so only cook it for about 5 minutes.
- Undercook the pasta by a minute or two and allow it to finish cooking in sauce. This will ensure you have al dente pasta rather than mushy, overcooked pasta.
- Save the pasta water! Not only do we add pasta water to the sauce, but it's always good to save extra for any leftovers you might have.
How to Store & Reheat
Refrigerator: Leftover pasta can be stored in an airtight container for up to 3 days. For easy reheating, I recommend saving extra pasta water in an airtight container for up to 3 days.
Freezer: I do not recommend freezing the entire dish, but you can freeze the creamy sauce in an airtight container for up to 2 months. For the pasta water, I like to divide it across an ice cube tray, freeze, then transfer to a freezer-safe bag for up to 3 months.
Reheating: Add pasta water or a splash of milk and leftover pasta to a saucepan. Cook over medium heat until warmed through. You can also put leftovers in the microwave for 1 minute and 30 seconds, or until heated through.
FAQ
Short pastas like rigatoni, bow ties, or cavatappi, or flat, long noodles like fettuccine, tagliatelle, or pappardelle are best suited for cream sauces.
A cream sauce will naturally thicken as it cools so to keep it creamy just add a spoonful of pasta water to help thin the sauce (especially when reheating)!
To achieve the same taste and texture from when it was fresh, reheat your pasta into a microwave-safe dish with add a few drops of pasta water or sauce. This will keep the pasta from sticking together and drying out!
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📖 Recipe
Creamy Summer Pasta with Zucchini & Corn
Ingredients
- 12 oz (340 g) pasta
- 2 cups zucchini diced
- 1 can (15 oz) whole kernel corn drained and rinsed
- 3 handfuls spinach
- 1 (55 g) shallot minced
- 3 (15 g) garlic cloves minced
- ½ cup (120 mL) dry white wine or cooking wine
- ½ cup reserved pasta water
- 6 tablespoons (90 g) butter divided
- 1 ½ cups (360 mL) heavy cream
- 1-2 tablespoons lemon juice freshly squeezed
- 1 cup (224 g) parmesan grated
- salt and pepper to taste
Instructions
- Cook pasta in salted water according to package instructions, minus 1 minute. The pasta will finish cooking in the sauce. Before draining, save 1 cup of pasta water!12 oz pasta
- In a large skillet, melt 1 tablespoon of vegan butter over medium high heat. Add the zucchini and corn and sauté for 5 minutes, or until tender. Remove the vegetables from the skillet and set aside.2 cups zucchini, 6 tablespoons butter, 1 can whole kernel corn
- To the same skillet, melt the remaining 5 tablespoons of butter. Add the diced shallot and sauté until translucent, then add the garlic and sauté for another minute.1 shallot, 6 tablespoons butter, 3 garlic cloves
- Add the white wine, heavy cream, ½ cup pasta water, and parmesan. Reduce the heat to low and simmer until the sauce starts to thicken. Add in the lemon juice and whisk until combined.½ cup dry white wine, ½ cup reserved pasta water, 1 ½ cups heavy cream, 1 cup parmesan, 1-2 tablespoons lemon juice
- Add your pasta and all veggies to the sauce and stir until heated through and everything is fully coated and the spinach is wilted. Add salt and pepper to your liking.3 handfuls spinach, salt and pepper
- Top with fresh parmesan, serve immediately, and enjoy!
Sarah says
I'm so sorry, I really tried to like this recipe! We did like the way the vegetables turned out, but I was really disappointed with the flavor of the sauce.
Lauren Casolaro says
Ah!! I'm so sorry this one didn't work out for you 🙁
Elizabeth says
This is super easy to make, incorporates lots of veggies, and can easily include protein. Will definitely make it again!
Lauren Casolaro says
So so glad you enjoyed it!!
Lynn says
Loved this! I made fettuccine noodles from scratch and used corn off the cob. Loved this recipe!!
Lauren Casolaro says
I'm so glad you loved it, Lynn!! Also homemade pasta? Can I come over next time? LOL
Mariann Casolaro says
This is such a yummy pasta dish, I love the zucchini and corn in it!
Lauren Casolaro says
So glad you loved it!!
Paige says
Lauren asked me to trial this recipe over the summer when I shared how many extra veggies I had grown in my garden. I love how creamy and versatile this recipe is! I had trouble finding vegan heavy cream, so I was glad she shared how to make my own roux (I used unsweetened coconut milk with 1.5 tablespoons of gluten-free flour). I frequently found myself trying new veggies - arugula gives this a delicious peppery taste and red pepper add a bit of sweetness. Kick back on your deck with a glass of white wine and enjoy this pasta dish!
Pinch of Parsley says
Yay!! Thanks so much Paige! Definitely went through a few trials with this one but so happy you like it!
Lauren says
This is so creamy and delicious, definitely having it year round not just summer!