Description
Creamy Corn Zucchini Pasta is a delightful dish that combines fresh vegetables with a rich and creamy sauce, perfect for any occasion.
Ingredients
Scale
- 250 grams (about 9 oz) of pasta (fettuccine or spaghetti works best)
- 2 medium zucchinis, spiralized or sliced into thin rounds
- 1 cup of fresh corn kernels (about 2 ears of corn)
- 1 cup of heavy cream
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt (adjust to taste)
- 1/4 teaspoon of black pepper (adjust to taste)
- 1/4 cup of grated Parmesan cheese, plus extra for serving
- Fresh basil leaves for garnish
Instructions
- Prepare the zucchini by slicing it into thin rounds or spiralizing it.
- Cook the corn by sautéing minced garlic in olive oil, then adding corn kernels and cooking until tender.
- Make the creamy sauce by adding heavy cream, salt, pepper, and Parmesan cheese to the skillet, stirring until combined and creamy.
- Combine the cooked pasta with the creamy sauce, tossing gently to coat.
- Serve the pasta garnished with fresh basil and extra Parmesan cheese.
Notes
- Fresh zucchini should be firm and vibrant green.
- For a lighter option, substitute heavy cream with a plant-based cream alternative.
- Feel free to add protein such as grilled chicken or shrimp for a heartier meal.
- Store leftovers in an airtight container for 3 to 4 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Creamy Corn Zucchini Pasta, Pasta Recipe, Vegetarian Pasta, Easy Dinner