Creamy Zucchini Pasta with Corn and Parmesan
Spaghetti coated in a silky sauce of grated zucchini, cream, Parmesan, and sweet corn.
Equipment
- Large pot
- Large deep skillet
- Box grater
Ingredients
Main Ingredients
- 3 tbsp unsalted butter
- 2 cloves garlic minced
- ½ medium yellow onion thinly sliced
- 1 ¼ lb zucchini grated on a box grater
- ¼ tsp kosher salt
- ½ tsp black pepper
- 1 cup heavy cream
- ¾ cup low sodium chicken broth or vegetable broth
- ¾ cup finely grated Parmesan plus more for serving
- 1 cup corn kernels frozen or canned and drained
- 10 oz spaghetti or bucatini
- 1 tbsp kosher salt for the pasta water
- ¼ cup torn fresh basil optional
Instructions
Cooking
- Boil. Cook the spaghetti in salted water until al dente, reserve a little water, and drain.
- Sweat. Melt the butter and cook the garlic and onion for 3 to 4 minutes until translucent.
- Wilt. Stir in the grated zucchini with the salt and pepper and cook for about 5 minutes until soft.
- Simmer. Add the cream and broth, then simmer gently until slightly reduced.
- Blend. Stir in the Parmesan and corn and cook for 2 to 3 minutes until the sauce clings to a spoon.
- Toss. Combine with the pasta, loosen with pasta water, and finish with basil.
Notes
Substitutions: Use peas in place of corn, or half and half for a lighter sauce.
Tips: Press very wet zucchini in a towel before cooking so the sauce stays creamy.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat gently to 165 degrees F.