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Pasta with Corn, Zucchini, and Tomatoes Recipe

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4.2 from 6 reviews

This vibrant and flavorful Pasta With Corn, Zucchini, and Tomatoes is a perfect quick weeknight meal that celebrates fresh summer vegetables. Tender pasta tossed in a savory sauce made from sweet corn, sautéed zucchini, tender tomatoes, and aromatic tarragon creates a light yet satisfying dish. With simple ingredients and easy steps, this recipe promises a delightful combination of textures and natural flavors in just 30 minutes.

Ingredients

Vegetables and Herbs

  • 1 cup corn kernels (from 2 or 3 ears)
  • 1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
  • 1 medium onion or 3 or 4 shallots, diced
  • 1/4 teaspoon minced garlic (optional)
  • 1 or 2 sprigs tarragon
  • 4 plum tomatoes or 2 large tomatoes, diced

Pantry and Staples

  • Salt and pepper, to taste
  • 3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
  • 1 pound cut pasta, such as penne

Instructions

  1. Prepare boiling water: Set a large pot of water to boil and salt it generously in preparation for cooking the pasta.
  2. Sauté corn and zucchini: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn begins to brown. Then add diced zucchini and season with salt and pepper. Continue cooking, stirring occasionally, until the zucchini also begins to brown.
  3. Add onion, garlic, and tarragon: Stir in diced onion or shallots and garlic if using. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the tarragon sprigs and cook for 30 seconds to release their flavor.
  4. Add tomatoes and start pasta: Add the diced tomatoes to the skillet, reducing heat as the tomatoes start to break down and create the sauce. At the same time, add the pasta to the boiling water and cook until tender but firm to the bite, approximately 10 to 15 minutes depending on pasta shape.
  5. Simmer sauce and adjust consistency: Continue cooking the sauce over reduced heat. If the sauce dries out, especially when using plum tomatoes, add reserved pasta cooking water in 1/2 cup increments to loosen the sauce and create a nice consistency.
  6. Combine pasta and sauce: When the pasta is cooked to desired tenderness, drain it. Toss the drained pasta in the skillet with the vegetable sauce along with the remaining 1 tablespoon of oil or butter.
  7. Serve immediately: Serve the pasta hot, ensuring the fresh flavors of corn, zucchini, and tomatoes shine through in this quick and delicious dish.

Notes

  • Using fresh corn and zucchini gives the dish a vibrant taste; substitutions with frozen corn or zucchini are possible but may alter texture slightly.
  • The optional garlic adds a subtle pungency, so adjust to personal preference or omit for a milder flavor.
  • Pasta cooking water is starchy and perfect for loosening sauces, so don’t discard it entirely.
  • For a richer finish, use a blend of oil and butter as suggested.
  • This dish pairs well with a crisp white wine or light salad for a complete summer meal.

Find it online: https://lauracooks.com/pasta-with-corn-zucchini-and-tomatoes-recipe/