Creamy Corn & Zucchini Pasta

This Creamy Corn & Zucchini Pasta is a quick and comforting dish that blends sautéed zucchini, sweet corn, and tender pasta in a rich cream and Parmesan sauce.

Ingredients

• 1 1/2 lb zucchini (about 3 medium)
• 1 can of corn (drained)
• 12 oz dried pasta of choice
• 2/3 cup parmesan cheese shredded
• 2 Tbsp butter
• 2 tsp minced garlic
• 1/2 cup heavy cream
• Pinch of black pepper
• Pinch of salt

Directions

1. Thinly slice the zucchini (about 1/8 inch).
2. Bring a large pot of heavily salted water to a boil. Meanwhile, melt the butter in a large skillet or medium pot over medium heat. Add the garlic and heat for 1 minute. Add the zucchini, 1/2 can of corn, salt, and black pepper. Cook, stirring occasionally, until the zucchini is tender, about 18 to 25 minutes. In the last 5 minutes of cooking, stir frequently to prevent burning or sticking, lightly mashing the zucchini as you mix.
3. When the water is ready, cook pasta according to package directions.
4. Meanwhile, add 1/2 cup heavy cream to the zucchini, stir to combine, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the sauce slightly thickens, 3 to 5 minutes. Reduce the heat to low. Add the Parmesan and stir until the cheese is melted.
5. Reserve 1/2 cup (120mL) of the pasta water, then drain the pasta. Add the pasta and remaining 1/2 can of corn kernels to the sauce. Stir until the pasta is well coated, adding some of the reserved pasta water a little at a time as needed to get a saucy consistency. Taste and season with more kosher salt and black pepper as needed.
6. Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.