Have you been enjoying lots of cookouts and bbq’s this summer? Love cooking with all of summer’s great produce, too? Tired of zucchini yet?
C’mon! You can admit it. I love zucchini just as much as you do. But sometimes you just feel like you are running out of ideas of how to use it. Well here’s a great one. Why not turn it into a pasta sauce? Yes! Pasta sauce!
Grated fresh zucchini, summer squash and corn mingle with onions, garlic, cream, parmesan cheese, nutmeg and fresh herbs to create a really unique, rich and luscious sauce. Rich in flavor, but light and refreshingly different.
I really LOVE this fresh corn, zucchini and yellow squash sauce. It’s a lighter twist on an alfredo sauce. But these beautiful fresh summer vegetables really take front and center on flavor.
I used tagliatelle. But fettucine, spaghetti or really any pasta of your choice would be great here.
This is a wonderful way to enjoy pasta in the summertime and a great way to use up any leftover corn or zucchini you may have.
I hope you indulge in this summery veggie pasta soon!
- 8 ounces of tagliatelle
- 3 zucchini or yellow squash grated, about 4 cups (I used 2 zucchini & 1 yellow squash)
- 2 ears of corn, kernels cut from the cob
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1 cup of grated parmesan cheese
- ¾ cup of cream
- ½ cup of vegetable stock
- 2 Tablespoons of olive oil
- 2 Tablespoons of butter
- ¼ teaspoon of freshly grated nutmeg
- 1 Tablespoon of chopped fresh herbs (I used parley & chives)
- salt & pepper to taste
- Heat the olive oil and butter in a large saute pan.
- Add the onions and saute until soft, about 5 minutes.
- Add the garlic and saute another 30 seconds.
- Add the corn and continue to saute until the corn is tender and lightly browned about 10 minutes.
- Add the grated squash, mix and cook on medium high until the water rendered by the squash evaporates.
- Sprinkle with about a teaspoon of salt and a few grinds of freshly cracked pepper.
- Add the vegetable stock and cream and stir to combine.
- Add the nutmeg and stir to combine.
- Add the cup of grated parmesan cheese.
- Continue to cook on medium heat until the sauce thickens.
- Cook the pasta according to package directions.
- Drain, reserving a cup of the pasta water.
- Add the pasta to the sauce and stir to combine.
- If the sauce is too thick, add a bit of the pasta water to thin it out a bit.
- Sprinkle with the fresh herbs, and some extra grated cheese and serve immediately.
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