Description
Creamy Corn and Summer Squash Pasta is a delicious and vibrant dish that celebrates fresh seasonal ingredients. This amazing meal captures the essence of summer, offering a delightful combination of flavors and textures. With a rich, creamy sauce enveloping tender pasta, this recipe promises to be a hit at your next family gathering or casual dinner party.
Ingredients
Scale
- 8 ounces of pasta (any type you prefer)
- 2 cups of fresh corn kernels (about 2–3 ears of corn)
- 1 medium summer squash, diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
- Prepare the Vegetables: While the pasta is cooking, dice the summer squash and chop the onion and garlic.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add Garlic and Squash: Stir in the minced garlic and diced summer squash. Cook for another 3-4 minutes, until the squash is tender.
- Incorporate the Corn: Add the fresh corn kernels to the skillet and cook for an additional 2-3 minutes, stirring frequently.
- Make the Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing gently to coat the pasta with the creamy sauce and vegetables.
- Heat Through: Allow the mixture to warm through for a minute, then remove from heat.
- Garnish and Serve: Serve immediately, garnished with fresh basil if desired.
Notes
- This recipe is versatile; feel free to add other vegetables or proteins.
- Adjust seasoning to your preference.
- Garnish with fresh herbs for added flavor and visual appeal.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- For a lighter version, substitute half-and-half or coconut milk for heavy cream.
- This dish freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta Dish
- Method: Sauté and Combine
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 12g
- Cholesterol: N/A
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