Can I keep saying that every pasta is my new favorite pasta? Pastas are what I make for dinner when I want something easy, made in one pot, and can sneak in some vegetables. Thanks to the abundance of summer produce, no need to sneak anything extra in! I just use seasonal ingredients and let them shine. This creamy summer pasta uses zucchini, corn, and tomatoes and all those flavors pair perfectly with the creamy, garlicky, and slightly spicy sauce. Top it all with fresh basil and Parmesan cheese and you have the perfect summer dinner.
This pasta is filling but also manages to stay light, and I think it’s delicious without any protein. If you want to serve it with a protein, grilled chicken or shrimp would be a great addition to it. Sometimes it’s great to just let the vegetables be the star, and summer is the perfect time to do that while produce is at its peak. I recommend following the recipe as instructed because the zucchini, corn, and tomatoes all compliment each other so well, but if you wanted to add a few handfuls of spinach it would also be good! This sauce is creamy perfection. Garlic and onion are both sautéed with the vegetables, then red pepper flakes and Italian seasoning is added to the mixture of milk, cream, and vegetable broth. They give you the perfect flavor and also the perfect hint of heat.
You can use whatever pasta shape you like here! I picked up a fun pasta shape from Trader Joe’s but you use your favorite pasta shape or try something new! Penne, rigatoni, or just about anything will work. I recently got a package of “shellbows” and I think they would also be perfect here as well. Topping this pasta with Parmesan cheese and some fresh basil is optional, but in summer when basil is abundant I want to put it on just about everything, as well as make a few batches of pesto to keep in my freezer!
Easy enough for a weekend but tastes good enough to serve on a weekend too, I hope you enjoy this easy summer pasta recipe!
- 1 lb. dry pasta of choice
- 3 tbsp. butter
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 3 small or 2 medium zucchini, chopped
- 1 pint grape tomatoes, halved
- 3 ears fresh corn, kernels removed
- 3 tbsp. flour
- 1 cup milk
- ½ cup heavy cream
- 1½ cups vegetable broth
- ½ tbsp. Italian seasoning
- 1 tsp. salt + more to taste
- ½ tsp. freshly ground black pepper
- ¼ tsp. red pepper flakes
- Parmesan cheese and fresh basil for topping, optional
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup of the pasta water, then drain and set aside.
- Using the same pot, melt butter. Add garlic and onion and cook until fragrant and tender. Add zucchini, tomatoes, and corn and cook for a few minutes more.
- Add flour and stir to coat vegetables.
- Pour in milk, cream, and broth. Sprinkle in Italian seasoning, salt, pepper, and red pepper flakes.
- Bring to a simmer, stirring frequently, until the sauce is thickened.
- Return pasta to pot and stir to coat. Add some of the reserved pasta water as necessary to loosen sauce.
- Serve immediately topped with Parmesan cheese and fresh basil.
- Enjoy!
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