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Flavorful Summer Zucchini Corn Pasta Recipe with Brown Butter Parmesan

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A light and satisfying summer pasta featuring tender zucchini ribbons, sweet corn, and a nutty brown butter Parmesan sauce, brightened with fresh basil and lemon.

Ingredients

Scale
  • 12 ounces (340 grams) short pasta (penne, rigatoni, or farfalle)
  • 2 ears fresh corn, kernels removed (about 1 cup)
  • 2 medium zucchinis, thinly sliced into ribbons or half-moons
  • 6 tablespoons (85 grams) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (about 100 grams) freshly grated Parmesan cheese (Parmigiano-Reggiano)
  • 1/2 cup fresh basil, chopped
  • Zest and juice of 1 lemon
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon of salt and the pasta. Cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, prep zucchini and corn. Slice zucchini into ribbons or half-moons and cut kernels off the corn ears.
  3. Heat olive oil over medium heat in a large skillet. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  4. Add zucchini ribbons and corn kernels to the skillet. Cook, stirring occasionally, for 3-4 minutes until zucchini is tender and corn is slightly caramelized.
  5. In a separate smaller skillet, melt unsalted butter over medium heat. Stir frequently as it foams and turns golden brown with a nutty aroma, about 4-5 minutes. Remove from heat just as it starts to brown.
  6. Drain pasta and add it directly to the skillet with zucchini and corn. Pour brown butter over everything and toss to coat well. Add reserved pasta water gradually if sauce feels dry.
  7. Add lemon zest and juice, then fold in grated Parmesan and chopped basil. Toss gently to combine. Season with salt and freshly cracked black pepper to taste.
  8. Serve immediately, garnished with extra Parmesan and basil leaves if desired.

Notes

Brown butter requires careful attention; stir constantly and remove from heat as soon as it turns golden and smells nutty to avoid burning. Save some pasta water to loosen the sauce if needed. Avoid overcrowding the pan when sautéing zucchini and corn to get slight caramelization.

Nutrition

Keywords: zucchini pasta, corn pasta, brown butter pasta, summer pasta, Parmesan pasta, basil pasta, quick pasta recipe, vegetarian pasta

Find it online: https://tempotaste.com/flavorful-summer-zucchini-corn-pasta-recipe-with-brown-butter-parmesan/