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.
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.
- 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.
Nutrition
Serving: 1servingCalories: 698kcalCarbohydrates: 101gProtein: 25gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 124mgSodium: 604mgPotassium: 1010mgFiber: 7gSugar: 12gVitamin A: 1562IUVitamin C: 50mgCalcium: 226mgIron: 4mg