Creamy Pasta with Tomato and Zucchini
A simple weeknight pasta dinner with zucchini, tomato, fresh corn, garlic, basil and parmesan cheese. A creamy, vegetarian pasta that’s perfect for summer.
This creamy pasta with tomatoes and zucchini is peak summer to me. I can grab half the ingredients from our garden—cherry tomatoes, zucchini, and basil—and this one comes together in less than 30 minutes.
It’s simple, bursting with summer flavor, and so good that my kids asked for seconds, which really doesn’t happen unless that pasta is plain tomato sauce or pesto.
Fellow pasta fans, this one is for you. See below for tips and step-by-step photos, or scroll down to the full recipe below.
Ingredient Notes and Substitutions
- Fettuccine: I love a wide noodle for this one, even though most chunky sauces do better with a short noodle, like penne. I think fettuccine hugs the broken-down tomato and zucchini sauce, but a pappardelle would also work. You can sub rigatoni or penne, if desired.
- Vegetables: Zucchini, tomatoes and fresh corn are the summer trinity in this dish and I don’t recommend trying to sub one or them out. The sweet corn balances the acidity of the tomatoes and adds a nice bite to the sauce. I am using cherry tomatoes as I have them in my garden, but you can also use chopped fresh tomatoes.
- Half and Half: I add half and half at the end for a little creamy flavor. You can use dairy-free half and half (I like this one) or cashew cream.
- Parmesan Cheese: Parmesan cheese is a nice addition to a nice hit of saltiness and umami. Like with the half and half, you can use a dairy-free version.
How to Make this Creamy Pasta with Tomato and Zucchini
Prep the Vegetables
As this sauce comes together quickly, cut the vegetables first for easy assembly. Half the cherry tomatoes, chop the zucchini, shuck the corn, and remove the kernels.
Cook the Zucchini and Tomatoes
Heat the olive oil in a large skillet and cook the shallot, tomatoes, and zucchini until tender. Season with salt and red pepper flakes.
Add the corn
Add the corn to the skillet and cook another few minutes, stirring often.
Add the half-and-half
Add the half and half and lemon juice and cook another minute or two.
Add pasta
Add the cooked pasta and toss until the noodles are coated in the sauce. Turn off the heat and add in the butter, parmesan cheese, and fresh basil leaves. Toss until the butter is melted and the noodles are glossy. Serve immediately.
Tips for Success
I know that adding in butter to the end of pasta seems excessive, but it’s a nice restaurant trick that makes for a really glossy pasta and really yummy. You can skip it if you’d like.
For my dairy-free friends, you can use dairy-free versions of half and half (or cashew cream) and dairy-free parmesan cheese.
More Summer Pasta Recipes
- Cherry Tomato Pasta
- Sungold Tomato Pasta with Squash
- Pasta alla Norma
- Zucchini Pasta
- Sicilian Caponata Pasta
If you make this creamy pasta with tomato and zucchini, then make sure to come back to rate it and leave a comment. Seeing you make my recipes makes my day and your feedback helps other readers.
Creamy Pasta with Tomato and Zucchini
Ingredients
- 1 pound fettuccine
- 2 tablespoons olive oil
- 1 large shallot, peeled and sliced
- 2 medium zucchini, thinly sliced
- 1 pound cherry tomatoes, sliced
- 2 fresh corn cobs, shucked and kernels removed
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup half and half, or dairy-free half and half
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
- 1 cup chopped fresh basil leaves
- 1/2 cup grated parmesan
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until just under al dente, about a minute under the recommended cooking time on the package.
- While the water is cooking, make the sauce. Heat the olive oil in a large skillet over medium heat.
- Add the shallot, zucchini and cherry tomatoes and cook until zucchini is slightly softened and the cherry tomatoes have broken down, about 5 minutes.
- Add the fresh corn kernels and cook another 5 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes.Â
- Add the half-and-half and cook for another 2-3 minutes. Then add the lemon juice and cooked pasta and toss together until the noodles are well coated in the sauce. Cook for another minute until the noodles are al dente.
- Remove from heat and stir in butter, chopped basil, and parmesan cheese. Toss very well, melting the butter into the sauce to make it glossy. Taste, add more salt as desired, and serve immediately.