Zucchini Pasta (with corn, tomatoes, and white wine sauce)

Name: Zucchini Pasta (with corn, tomatoes, and white wine sauce)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Ingredients: 7 oz (200g) egg tagliatelle; 1 tablespoon oil; 1 large zucchini; kernels from 1/2 ear of corn or 3/4 cup canned corn; 12 cherry tomatoes; 1 tablespoon olive oil; 4 cloves garlic; big pinch of red pepper flakes; 1/2 cup (120ml) dry white wine; 1/4 cup (60ml) chicken broth; 1/4 cup pasta cooking water; 2 teaspoons lemon juice; 3 tablespoons (45g) cold butter; 1/4 cup (25g) grated Parmesan cheese; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
3 servings
Calories
631 kcal
Course
Main Course
Cuisine
American

Zucchini Pasta (with corn, tomatoes, and white wine sauce)

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

7 oz (200g) egg tagliatelle
1 tablespoon oil
1 large zucchini
kernels from 1/2 ear of corn or 3/4 cup canned corn
12 cherry tomatoes
1 tablespoon olive oil
4 cloves garlic
big pinch of red pepper flakes or to taste
1/2 cup (120ml) dry white wine
1/4 cup (60ml) chicken broth
1/4 cup pasta cooking water
2 teaspoons lemon juice
3 tablespoons (45g) cold butter
1/4 cup (25g) grated Parmesan cheese + more to serve
salt and pepper to taste

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Instructions

Prepare all the ingredients: Place the corn vertically in a large and shallow bowl and cut off the kernels. You'll need about 3/4 cup of corn kernels which is 1/2 ear of corn. Cut the zucchini into slices, then stack up the slices and cut into matchsticks (about 1/4-inch or 6mm). Cut tomatoes in half and finely chop the garlic (using a knife and not a garlic press).
Cook pasta al dente (it should have a bit to it): cook the pasta in a small amount of well-salted water. Before draining the pasta, reserve 1/4 cup of pasta cooking water. Drain the pasta and set aside.
Cook the vegetables: heat the oil in a large frying pan over high heat. Add the zucchini and corn. Don't stir for the first 1-2 minutes, letting zucchini brown at the bottom. Then start stirring and cook for a couple of minutes until zucchini and corn are soft and browned (don't stir too often letting the zucchini brown in some places). Add the tomatoes and cook for 30-60 seconds, until slightly softened. Season the vegetables with salt and pepper and transfer them to a plate.
Make the sauce: heat olive oil over very low heat, add the garlic and red pepper flakes, and cook for 30 seconds until fragrant, don't let the garlic brown, take the pan off the heat completely if necessary. Increase the heat to medium and add the wine and cook for 1-2 minutes until almost evaporated. Add the pasta cooking water, chicken broth, and lemon juice. Cook for 2-3 minutes until the sauce has reduced its volume and is a little bit thickened. While the sauce is cooking make sure to scrape all the brown bits at the bottom of the pan with a spatula. Add the butter, a tablespoon at a time, whisking until incorporated. Season the sauce with black pepper (it should already be salty enough, thanks to the chicken broth).
Assemble: add the pasta, vegetables, and grated parmesan. Toss until combined. Season with salt and pepper.
Serve with more parmesan and basil leaves (optional).
Enjoy!