As summer rolls around, farmers markets come alive with vibrant displays of fresh produce. It's the perfect time to explore creative recipes that make the most of these locally grown ingredients.
In this blog post, we'll dive into a delightful recipe that combines the flavors of zucchini and corn with a twist of lemon, resulting in a light and refreshing zucchini and corn pasta. Not only does this dish taste amazing, but it also allows you to support local farmers and make use of the abundance of vegetables available at your nearest market. Let's get started!
Zucchini and Corn Pasta
Scroll down for a printable version of this recipe
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
4 cups cooked pasta
1 cup milk of choice (such as Califia creamer - 30 calories)
3 teaspoon lemon juice
4 tablespoons I Can't Believe It's Butter Light
4 tablespoons flour
2 cups corn (sliced off 6 ears of corn or more, depending on how big the corn is)
2 zucchini, sliced
2 teaspoon lemon pepper
1/2 teaspoon crushed red pepper
4 tablespoons Parmesan cheese
1/2 cup pasta water
4 teaspoons lemon juice
1. Cook the pasta: Begin by cooking the pasta according to the instructions on the package. Once cooked, drain the pasta, and set it aside.
2. Prepare the sauce: In a small bowl, combine the milk of your choice with 1 teaspoon of lemon juice. This mixture will add a touch of tanginess to the sauce. Set it aside.
3. Sauté the vegetables: In a large skillet, melt the I Can't Believe It's Butter Light over medium heat. Add the sliced zucchini and corn to the skillet, and sauté for a few minutes until the vegetables become tender. The combination of zucchini and corn offers a delightful contrast of textures and flavors.
4. Season to taste: Sprinkle the lemon pepper and crushed red pepper over the sautéed vegetables. These seasonings will add a zesty kick to the dish, enhancing the natural sweetness of the corn and zucchini.
5. Create a roux: Push the sautéed vegetables to one side of the skillet, making space to prepare a roux. In the cleared space, melt the butter and whisk in the flour. Stir the mixture until it forms a smooth paste. This will help thicken the sauce.
6. Blend the flavors: Gradually pour the milk and lemon juice mixture into the skillet, stirring continuously to combine it with the roux. The sauce should start to thicken and coat the vegetables.
7. Add pasta and pasta water: Gently incorporate the cooked pasta into the skillet, ensuring it gets evenly coated with the sauce. To further enhance the creaminess, pour in 1/2 cup of the pasta water. The starch in the pasta water helps bind the sauce and pasta together.
8. Finishing touches: Drizzle an additional teaspoon of lemon juice over the pasta to brighten the flavors. Sprinkle grated Parmesan cheese on top for a savory finish.
9. Serve and enjoy: Plate the zucchini and corn pasta, and garnish with a sprinkle of fresh herbs, such as basil or parsley, if desired. Dive into the refreshing combination of flavors and savor the essence of the farmers market produce in every bite.
Pro tip: Save the corn cobs to make the base for soup or chowder!
Fill a large pot with water, ensuring there is enough to fully submerge the corn cob. Place the pot on the stove over medium heat and carefully add the corn cob. Bring the water to a gentle simmer, allowing the cob to infuse its flavor into the liquid. The longer you simmer, the more robust the corn flavor will become, so aim for a minimum of 30 minutes but feel free to extend the time if you desire a richer taste.
As the water simmers, the corn cob will release its essence, imbuing the liquid with a delightful sweetness and aroma. The resulting corn stock will serve as the foundation of your corn chowder, adding depth and character to the dish.
We have many classes highlighting zucchini and corn this season, so be sure to check them out!
- Hands-On Vegetarian Summer Feast Friday, July 7 11:30am
- Hands-On Vegetarian Tex Mex on the Grill Saturday, July 8 6pm
- Hands-On Summer Canning and Pickling Saturday, July 15 11am
- Hands-On Know your Gnocchi Tuesday, August 1 6pm
- Hands-On Vegetarian Boot Camp Saturday, August 12 10am
We also have an entire virtual class dedicated to zucchini that you can take no matter where you may be. Join us for Virtual Zucchini-Palooza Workshop on Sunday, August 20 at 11am CST.
You'll cook all of this along with our chef:
- Zucchini, Caramelized Onion and Parmesan Crostata
- Chilled Zucchini, Parsley and Fennel Soup with Herby Yogurt
- Stuffed Zucchini with Sautéed Onions, Peppers and Mushrooms with Fontina Cheese