Creamy Corn Pasta with Zucchini and Basil
Ingredients
The sauce
-
2
cups
fresh corn kernels
-
1
clove
garlic
-
¼
teaspoon
salt
-
a pinch
pepper
-
⅓
cup
milk
The pasta
-
8
ounces
fusilli pasta
-
1 ½
tablespoons
olive oil
-
1
medium
red onion
-
1
medium
zucchini
-
¾
cup
fresh corn kernels
-
1
teaspoon
lemon zest
-
to taste
salt
-
to taste
pepper
-
for serving
chopped fresh basil
Instructions
- Blend the corn kernels, garlic, salt, pepper, and milk in a food processor until smooth.
- Boil salted water in a large pot and cook the pasta until al dente, then drain and reserve some pasta water.
- In a skillet, heat olive oil over medium heat, add onion and cook until softened.
- Add zucchini and corn kernels to the skillet and cook until tender.
- Combine the corn sauce, drained pasta, and lemon zest in the skillet, mixing well.
- Add reserved pasta water to adjust the sauce consistency, then season with salt and pepper.
- Serve topped with fresh basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
381
Total fat
8g
Total carbohydrates
68g
Total protein
12g
Sodium
179mg
Cholesterol
2mg
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