One Pot Summertime Pasta with Corn and Zucchini Indulge in the vibrant flavors of summer with our delightful One Pot Summertime Pasta with Corn and Zucchini. This light and refreshing dish captures the essence of the season by blending fresh, seasonal ingredients into a harmonious and easy-to-make meal.
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  • 2 cobs fresh corn, kernels removed (or 2 cups frozen corn)
  • 1 lb dried pasta (favorite shape)
  • Salt
  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup white wine or rose
  • 1/2 cup vegetable stock
  • 1 zucchini, thinly sliced
  • Parmesan cheese
  • Fresh herbs


  • Large pot
  • Strainer or colander
  • Pan or skillet
  • Cooking utensils
  • Measuring cup
  • Cutting board and knife
  • Grater
  • Serving dish


  1. Bring a large pot of salted water to a boil.
  2. Add the corn cobs (not the kernels) followed by the pasta. Cook according to the packaging instructions.
  3. Remove the corn cobs and save 1/2 cup of the cooking liquid. Strain the pasta and set it aside.
  4. In the same pan, add the butter and olive oil and warm over medium heat.
  5. Add the minced shallot and minced garlic. Cook for 30 seconds.
  6. Deglaze the pan with the white wine or rose and vegetable stock. Bring to a boil and cook until the liquid is reduced by half.
  7. Add the corn kernels, thinly sliced zucchini, and the cooked pasta to the pan. Stir well.
  8. Add a drizzle of the saved pasta cooking liquid to help create a sauce.
  9. Add a large handful of grated Parmesan cheese and stir until it melts.
  10. Top the pasta with salt, fresh herbs, and more Parmesan cheese.
  11. Serve the One Pot Summertime Pasta with Corn and Zucchini hot and enjoy!