Summer Harvest Pasta with Burst Tomatoes and Sweet Corn
As the warm days of summer begin to gently fade, the garden gifts us with a final, bountiful flourish. This vibrant pasta dish captures that peak season goodness, bringing together sweet burst cherry tomatoes, tender zucchini, and juicy corn kernels in a light, garlic-infused sauce. It's a truly approachable and satisfying meal, perfect for a busy weeknight when you still want to savor the last tastes of summer.
Ingredients
- 12 ouncesPenne or Fusilli pasta
- 2 pintsCherry or grape tomatoes, Halved
- 2 cupsFresh corn kernels, From 2-3 ears, or good quality frozen
- 1 mediumZucchini, Diced into 1/2-inch pieces
- 4 clovesGarlic, Minced
- ½ cupFresh basil, Packed, roughly chopped, plus extra for garnish
- 3 tablespoonsExtra virgin olive oil
- ½ cupGrated Parmesan cheese, Plus more for serving
- 1 teaspoonKosher salt, Plus more for pasta water
- ½ teaspoonFreshly ground black pepper
- ¼ teaspoonRed pepper flakes, Optional, for a touch of heat
Milk: Grated Parmesan cheese · Wheat: Penne or Fusilli pasta, Kosher salt
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
- 3
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst, releasing their juices. Use the back of a spoon to gently press on any stubborn tomatoes.
- 4
Stir in the diced zucchini and corn kernels. Cook for another 3-5 minutes, until the zucchini is tender-crisp and the corn is heated through and slightly brightened in color.
- 5
Drain the pasta and add it directly to the skillet with the vegetables. Add the chopped basil, Parmesan cheese, and 1/2 cup of the reserved pasta water. Toss well to combine, allowing the cheese to melt and create a light, emulsified sauce.
- 6
If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency. Season with the kosher salt and black pepper to taste. Remember that Parmesan is salty, so adjust accordingly.
- 7
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
Chef's notes
- For a heartier meal, consider adding grilled chicken or sautéed shrimp to this pasta. Cook your protein separately and toss it in at the very end.
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- Feel free to swap out the vegetables based on what's fresh at your local market. Diced bell peppers, green beans, or even a handful of baby spinach would work beautifully in place of or in addition to the zucchini.
- A squeeze of fresh lemon juice or a sprinkle of lemon zest at the very end can brighten all the flavors beautifully.
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