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Close up of a plate with rotini pasta, corn, cherry tomatoes, and zucchini spirals. Plate is garnished with basil leaves.

Corn, Zucchini, and Tomato Pasta

Corn, Zucchini, and Tomato Pasta

A fresh summer salad with fresh corn, zucchini, tomatoes and pasta.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Total Time 30 minutes
Course Main Dishes, Sides
Cuisine American
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

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

Notes

Change it Up
  • Add sliced mushrooms and yellow squash.
  • Try with fresh marjoram or thyme instead of basil.
  • Add 3 cups marinara sauce (or one 24-ounce jar) at the end of Step 4. Heat and continue.

Nutrition

Serving: 1.5 cupsCalories: 277calCarbohydrates: 51gProtein: 10gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 35mgFiber: 8g
Keyword 30 minutes or Less