Creamy Summer Pasta with Zucchini & Corn | Pinch of Parsley
Creamy Summer Pasta with Zucchini & Corn
5 mins prepServes 4
This creamy summer pasta with zucchini & corn is a must make dish that the whole family will love! It's quick & easy to make, full of fresh flavor, and completely customizable.
0 Cook pasta in salted water according to package instructions, minus 1 minute. The pasta will finish cooking in the sauce. Before draining, save 1 cup of pasta water!
1 In a large skillet, melt 1 tablespoon of vegan butter over medium high heat. Add the zucchini and corn and sauté for 5 minutes, or until tender. Remove the vegetables from the skillet and set aside.
2 To the same skillet, melt the remaining 5 tablespoons of butter. Add the diced shallot and sauté until translucent, then add the garlic and sauté for another minute.
5 Add the white wine, heavy cream, 1/2 cup pasta water, and parmesan. Reduce the heat to low and simmer until the sauce starts to thicken. Add in the lemon juice and whisk until combined.
3 Add your pasta and all veggies to the sauce and stir until heated through and everything is fully coated and the spinach is wilted. Add salt and pepper to your liking.
4 Top with fresh parmesan, serve immediately, and enjoy!
