Zucchini and Corn Pasta

Bring the best summer flavors to your dinner table with this creamy and bright Zucchini and Corn Pasta that comes together in just 40 minutes.

Zucchini season is one of my favorite times of year! I love baking with it in recipes like my Zucchini Loaf and Chocolate Zucchini Brownie Muffins, but one of my favorite ways to use up zucchini is sneaking it into easy weeknight dinners. This time, I turned it into a creamy zucchini pasta and paired it with another one of my favorite summer ingredients: sweet corn. It's the perfect end of summer dinner!

When developing this recipe, I wanted to put my dietitian spin on a classic creamy pasta. Similar to my Marry Me Chicken Pasta, we're using Greek yogurt to add extra protein to create smooth and creamy sauce. The Greek yogurt blends right into the zucchini, so you get all that creaminess without needing any heavy cream!

Why This Recipe Is Dietitian Approved

1. Ready in 40 minutes. Made with simple ingredients for an easy weeknight dinner.
2. Creamy without heavy cream. Greek yogurt and parmesan create a rich, creamy sauce without the need for heavy cream.
3. A great source of fiber and protein. This recipe is a balanced meal and an easy way to sneak extra veggies into dinner.

Zucchini and Corn Pasta Recipe

Ingredients, Swaps, & Tips

Orecchiette: A small pasta shape that holds onto the sauce beautifully. Small shells or another small pasta shape work too.

Butter: Used to sauté the vegetables and build the base of flavor.

Zucchini: Shredding it helps it cook down quickly and blend right into the sauce. About 2 medium zucchini will give you 3 cups shredded.

Leek: Adds a mild, slightly sweet onion flavor. Slice thinly and rinse well to remove any grit.

Shallot: Adds another layer of mild, slightly sweet onion flavor that pairs well with the leek.

Garlic: Fresh pressed garlic adds the best flavor, but minced works too.

Parmesan cheese: Adds a salty, nutty flavor and helps thicken the sauce.

Red pepper flakes: For a touch of heat, adjust to taste.

Vegetable broth: Low sodium is best so you can control the seasoning. Helps build the sauce.

Reserved pasta water: The starch helps the sauce come together and cling to the pasta.

Corn kernels: Fresh or frozen both work, adds a pop of sweetness in every bite.

Lemon: Juice and zest brighten up the whole dish.

Greek yogurt: Full-fat works best here, adding creaminess and protein without heavy cream.

Fresh basil: For serving. Adds a fresh, herby finish.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Cook the pasta according to package instructions. Reserve ¾ cup of pasta water before draining.

2. To a large pan over medium heat, add the butter. Once melted, add the shredded zucchini, leeks, shallot and garlic. Cook for 8-10 minutes, stirring occasionally, until the zucchini has cooked down by about half.

3. Add the salt and black pepper and stir to combine. Cook for another 2 minutes, then stir in the corn.

4. Add the vegetable broth and reserved pasta water to the pan. Stir and bring to a simmer for about 5 minutes, until the liquid starts to reduce.
5. Stir in the parmesan and red pepper flakes.

6. Add the cooked pasta to the pan, along with any cooked protein you'd like to use, and toss to combine.
7. Remove the pan from the heat and stir in the Greek yogurt. It's important to do this off the heat so the yogurt doesn't separate.
8. Stir in the lemon juice and zest, then finish with additional parmesan and fresh basil before serving.

Substitutions

Variations

Protein: Feel free to add in a protein source of your choosing! Grilled shrimp, shredded chicken or Italian sausage are all delicious options that pair well with this zucchini pasta.

Equipment

• Pan
• Grater

Storage

These zucchini pasta can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce back up.

Frequently Asked Questions

More Staple Pasta Recipes From a Dietitian:

If you liked this zucchini pasta, try these recipes:

• High Protein Pasta with Sausage and Broccoli
• Roasted Tomato and Vegetable Pasta Sauce
• Zucchini and Lemon Baked Chicken Orzo
• Healthy Green Pasta Sauce

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5 from 1 vote

Zucchini and Corn Pasta

Bring the best summer flavors to your dinner table with this creamy and bright Zucchini and Corn Pasta that comes together in just 40 minutes.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Keyword: Pasta

Servings: 4

Ingredients 

1x2x3x

• 1 10 oz orecchiette or small pasta (1 ¼ cups dry)
• 2 tablespoon butter
• 2 zucchinis, shredded (about 3 cups)
• 1 leek, thinly sliced
• 1 shallot, diced small
• 4 garlic cloves, pressed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups corn kernels
• ½ cup vegetable broth (low sodium)
• ¾ cup reserved pasta water
• ⅓ cup parmesan cheese, shredded
• ¼ teaspoon red pepper flakes
• ½ cup full fat Greek yogurt
• 1 lemon (juice and zest)
• fresh basil, for serving

Instructions

• Cook the pasta according to package instructions. Reserve ¾ cup of pasta water before draining.
• To a large pan over medium heat, add the butter. Once melted, add the shredded zucchini, leeks, shallot and garlic. Cook for 8-10 minutes, stirring occasionally, until the zucchini has cooked down by about half.
• Add the salt and black pepper and stir to combine. Cook for another 2 minutes, then stir in the corn.
• Add the vegetable broth and reserved pasta water to the pan. Stir and bring to a simmer for about 5 minutes, until the liquid starts to reduce.
• Stir in the parmesan and red pepper flakes.
• Remove the pan from the heat and stir in the Greek yogurt. It's important to do this off the heat so the yogurt doesn't separate.
• Stir in the lemon juice and zest, then finish with additional parmesan and fresh basil before serving.

Notes

•  For added protein, sub in a protein pasta (I like Catelli Protein+) or stir in cooked Italian sausage crumbles.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

 

Nutrition

Serving: 1.5cups | Calories: 465kcal | Carbohydrates: 77g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 1077mg | Potassium: 683mg | Fiber: 6g | Sugar: 11g | Vitamin A: 952IU | Vitamin C: 37mg | Calcium: 192mg | Iron: 2mg

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