Name: Corn and Zucchini Pasta
Prep time: 35 min
Total time: 35 min
Yield: 4 - 6 serving(s)
Ingredients: 1 tsp. kosher salt, plus more for the pasta water; 1 lb. medium pasta shells; 2 tbsp. olive oil; 4 ears of corn, kernels removed (about 3 cups); 2 medium zucchini, sliced into 1/4-inch-thick half moons; 4 garlic cloves, finely chopped; 1/2 tsp. black pepper; 1/2 tsp. red pepper flakes, plus more for topping; 1 c. low-sodium chicken or vegetable broth; 1 c. grated parmesan cheese (about 4 ounces), plus more for topping; 1 (5.3-ounce) package garlic-and-herb cheese (such as Boursin), sliced and at room temperature; Grated zest and juice of 1 lemon; 2 tbsp. chopped fresh chives, plus more for topping

Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving ½ cup cooking water.

Step 2Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the corn and zucchini and cook, without stirring, until the vegetables begin to turn golden brown, 5 to 7 minutes. Reduce the heat to medium and stir in the garlic, black pepper, red pepper flakes, and 1 teaspoon salt. Cook until fragrant, about 1 minute.

Step 3Add the chicken broth to the skillet and cook for 1 minute, scraping the bottom of the pan with a wooden spoon. Reduce the heat to low and stir in the parmesan, garlic-and-herb cheese, lemon zest, and lemon juice.

Step 4Fold in the pasta and chives, loosening the sauce with a few splashes of the reserved cooking water if necessary. Serve topped with more parmesan, red pepper flakes, and chives.

Corn and Zucchini Pasta

Ingredients

Directions

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