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 tsp Extra Virgin Olive Oil; 12 oz Cherry Tomatoes (or grape tomatoes); 2 sprigs Fresh Thyme (leaves only; about 1 tsp); 1 Zucchini (sliced into half moons (cut into 1/4 inch slices and cut the slices in half)); 2 ears Sweet Corn (cut off the cob; or about 1.5 cups of frozen corn); Salt & Black Pepper (to taste); 3 cloves Garlic (thinly sliced); 1/2 tsp Red Pepper Flakes (optional; adjust to taste); 1 tbsp Lemon Juice (or about half a lemon; additional to serve); 8 oz Mezzi Rigatoni (or pasta of choice); 1/2 cup Pasta Water (more or less as needed); 1/3 cup Mascarpone Cheese; Parmesan Cheese (to serve)

6 steps

Prep:10minCook:20min

A creamy summery pasta dish loaded with vegetables, mascarpone cheese, and a squeeze of lemon juice.

Updated at: Wed, 12 Feb 2025 20:05:44 GMT

Nutrition balance score

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Ingredients

3 servings

1 tspextra virgin olive oil

12 ozCherry 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 earsSweet Corn

cut off the cob, or about 1.5 cups of frozen corn

½ tspRed Pepper Flakes

optional, adjust to taste

1 TbspLemon Juice

or about half a lemon, additional to serve

8 ozRigatoni

or pasta of choice

½ cupPasta Water

more or less as needed

⅓ cupmascarpone cheese

parmesan cheese

to serve

Instructions

Step 1

Cook the pasta to al dente according to package instructions in salted water. Reserve 1 cup of pasta 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 salt and pepper. Cook for about 3 minutes, stirring every so often, until the zucchini is softened.

Step 4

Add the sliced garlic and optional red pepper flakes. Cook for another minute, stirring often. Squeeze in the lemon juice.

Step 5

Lower the heat. Transfer the cooked pasta to the vegetables. Mix in the mascarpone cheese. Add about 1/2 a cup of the reserved hot pasta water or more as needed to form a creamy sauce. Season with salt and pepper to taste.

Step 6

Divide among bowls to serve. Serve with parmesan cheese, lemon juice, and lemon zest as desired.

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