This is one of my favourite times of they year with all of the fresh summer produce and this recipe is a great way to enjoy zucchini, corn and basil! One of the stars of the show is basil which is used to make a homemade basil pesto (link), which is so bright, fresh, summery and good! Once you have the pesto the recipe is as easy as cooking zucchini and corn while the pasta cooks. I like to make the sauce creamy and while I often use heavy cream, this version uses pureed cottage cheese, which keeps it lighter and gives it a bit of extra protein. When the veggies are tender, the heat is turned off before mixing in the pesto, cottage cheese and parmesan. The final step is to add the cooked and drained pasta along with some of the water that the pasta was cooked in to make sauce smooth and creamy! This creamy corn and zucchini pasta takes almost no time to make and it’s a great way to enjoy summers bounty!
Creamy Corn and Zucchini Pesto Pasta
A bright and summery pasta with corn and zucchini in a creamy basil pesto and parmesan sauce!
ingredients
- 8 ounces pasta (gluten-free for gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, diced
- 2 cups corn, cut from the cob
- 2 medium zucchini, sliced
- 3 cloves garlic, chopped
- 1 cup cottage cheese, pureed
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1/2 cup basil pesto (link)
directions
- Start cooking the pasta as directed on the package.
- Meanwhile, heat the oil and melt the butter in a large saucepan over medium, add the onions, zucchini and corn and cook until tender, about 10 minutes.
- Add the garlic, mix and cook until fragrant before turning off the heat.
- Mix the cottage cheese, parmesan and pesto into the vegetables.
- When the pasta is done cooking, drain, reserving 1-2 cups of the cooking water.
- Mix the pasta into the vegetable sauce, along with enough of the reserved water to get the sauce to the desired consistency and enjoy!
Option: Add sun dried tomatoes, thinly sliced.
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