Creamy Summer Pasta with Zucchini & Corn

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 diced zucchini and corn and sauté for 5 minutes, or until tender. Remove the vegetables and transfer to a bowl.
2 zucchini, 6 tablespoons vegan butter, 1 can whole kernel corn, drained and rinsed
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 vegan butter, 7 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.
½ cup dry white wine, ½ cup pasta water, 1 ½ cups vegan heavy cream, 1 cup vegan parmesan
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!