Main Dishes

Corn, Zucchini, and Tomato Pasta

A fresh summer salad with fresh corn, zucchini, tomatoes and pasta.
Recipe by Michigan Harvest to Table™
Close up of a plate with rotini pasta, corn, cherry tomatoes, and zucchini spirals. Plate is garnished with basil leaves.
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Cost per servingPer serving$1.25
Makes6 servings
Total timeTotal30 minutes
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Ingredients

Makes 6 servings. Check items off as you go.
  • One 12-ounce box whole-grain pasta like cavatappi, fusilli, or penne
  • 2 tablespoons vegetable oil
  • 2 garlic cloves thinly sliced or ½ teaspoon garlic powder
  • 1 pint cherry tomatoes
  • 1 cup zucchini chopped
  • 1 ½ cups corn kernels about 2 medium fresh ears of corn
  • ¼ cup fresh basil leaves torn, or 2 teaspoons dried basil
  • 2 tablespoons Parmesan cheese grated or shredded

Directions

  1. Cook pasta according to package directions. Do not rinse. Return pasta to pot to rest.
  2. While pasta is cooking, heat oil in a large frying pan over medium heat.
  3. Add garlic, tomatoes, and zucchini. Sauté until vegetables soften, about 3 minutes, shaking pan occasionally.
  4. Add corn, raise heat to medium-high and sauté until corn is heated through and begins to turn golden, 5-7 minutes.
  5. Add pasta, reduce heat to medium-low, stir regularly until all ingredients are combined well and heated through.
  6. Add basil and Parmesan. Serve hot or chill to serve cold.

Nutrition per serving

1 serving is 1.5 cups
  • Sodium35mg
  • Calories277
  • Carbohydrates51g
  • Fiber8g
  • Fat7g
  • Protein10g
Serving: 1.5 cupsCalories: 277calCarbohydrates: 51gProtein: 10gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 35mgFiber: 8g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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