Summer Pasta with Zucchini, Corn, and Tomatoes

Name: Summer Pasta with Zucchini, Corn, and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Italian
Ingredients: 1 teaspoon Extra Virgin Olive Oil; 12 ounces Cherry Tomatoes (or grape tomatoes); 2 sprigs Fresh Thyme (leaves only; about 1 teaspoon); 1 Zucchini (sliced into half moons (cut into ¼ inch slices and cut the slices in half)); 2 ears Corn (cut off the cob; or about 1 ½ cups of frozen corn); Kosher Salt & Black Pepper (to taste); 3 cloves Garlic (thinly sliced); ½ teaspoon Red Pepper Flakes (adjust to taste (optional)); 1 tablespoon Lemon Juice (or about half a lemon; additional to serve); 8 ounces Mezzi Rigatoni (or pasta of choice); ½ cup Pasta Water (more or less as needed); ⅓ cup Mascarpone Cheese; Parmesan Cheese (to serve)

6 steps

Prep:10minCook:20min

An easy 30-minute summer pasta recipe with zucchini, corn, tomatoes, and a creamy mascarpone sauce brightened with lemon.

Updated at: Fri, 26 Dec 2025 03:37:24 GMT

Nutrition balance score

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Ingredients

3 servings

1 teaspoonextra virgin olive oil

12 ouncesCherry Tomatoes

or grape tomatoes

2 sprigsFresh Thyme

leaves only

1Zucchini

sliced into half moons, cut into 1/4 inch slices and cut the slices in half

2 earsCorn

cut off the cob, or about 1 1/2 cups of frozen corn

½ teaspoonRed Pepper Flakes

adjust to taste, optional

1 tablespoonLemon Juice

or about half a lemon, additional to serve

8 ouncesRigatoni

or pasta of choice

½ cupPasta Water

more or less as needed

⅓ cupMascarpone Cheese

parmesan cheese

to serve

Instructions

Step 1

Cook pasta in salted water until al dente. Reserve 1 cup cooking water.

Step 2

Meanwhile, heat EVOO in a large pan over medium heat. Add the cherry tomatoes and thyme leaves. Cover and cook for about 7 minutes or until the tomatoes start to soften and burst. You can press them with the back of a wooden spoon to help them burst once they soften.

Step 3

Mix in the sliced zucchini and corn to the pan. Season to taste with Kosher salt and pepper. Cook for about 3 minutes, stirring every so often, until the zucchini is softened.

Step 4

Add garlic and red pepper flakes; cook 1 minute, then stir in lemon juice.

Step 5

Lower the heat. Transfer the cooked pasta to the vegetables. Mix in the mascarpone cheese. Add about ½ a cup of the reserved hot pasta water or more as needed to form a creamy sauce. Season with Kosher salt and black pepper to taste.

Step 6

Serve topped with Parmesan, extra lemon juice, and zest if desired.

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