Summer Squash Pasta with Corn and Tomato
I’m convinced there is no better way to eat through a summer produce haul than a big bowl of Summer Squash Pasta! It’s loaded with grated zucchini, juicy cherry tomatoes, and sweet corn, all tossed together in a creamy sauce. It’s simple, it’s seasonal, and it’s the kind of effortless weeknight dinner I make on repeat all July and August.
*I reference products I use to help you better recreate the recipe. Please note that I may earn commissions from these links.
My Favorite Summertime Pasta Recipe
This, to me, is the epitome of summer. A summer squash pasta recipe that leans on corn, tomatoes, and zucchini uses all the best produce of the season in one simple, saucy dish. I genuinely can’t get enough of it! Between the sweetness of the corn, the burst of tomatoes, and that gorgeous cream sauce, it’s everything I want from a summer dinner without ever feeling heavy.
I make this corn and tomato pasta when I’ve got a slightly overflowing produce drawer and want something that comes together in one pot, in under 30 minutes, and is loaded with veggies. It’s one of those hidden veggie types of situations that I absolutely love. I always keep spaghetti as my go-to noodle here, but any shape you love will work!
Why You Will Love This Summer Squash Pasta
- It uses just one-pot. Everything, from the zucchini to the sauce to the noodles, comes together in a single dutch oven.
- It’s endlessly seasonal. This is peak-summer produce doing what it does best: zucchini, corn, and tomatoes, all in one bowl.
- It’s a vegetarian summer pasta that doesn’t skimp on flavor. The cream and Parmesan give it richness, so nobody will miss the meat.
- It comes together fast. You’re looking at about 30 minutes start to finish, which makes it an easy weeknight go-to.
- It’s easy to dress up or down. Add grilled shrimp or chicken for more protein, or keep it as is for a simple vegetarian dinner.
Ingredients and Substitutions
- Zucchini: I grate mine for a quick-cooking texture that basically melts into the sauce. Yellow summer squash works beautifully here too.
- Cherry or grape tomatoes: These break down into a chunky, jammy sauce as they cook. Any small, sweet tomato variety will do.
- Garlic: Grated or minced garlic melts into the sauce quickly and evenly.
- Spaghetti: My personal favorite for this pasta with summer squash, but any long or short noodle you love will work.
- Pasta water: Don’t skip reserving some of that pasta water! It’s salty and starchy and helps the sauce cling to the noodles.
- Heavy cream: Gives the sauce its silky, glossy finish. You could substitute half-and-half in a pinch, though the sauce will be a touch lighter.
- Corn kernels: Fresh is lovely in season, but frozen works great too and keeps this doable year-round.
- Parmesan: Freshly grated melts in far more smoothly than pre-shredded.
- Basil and red pepper flakes: My non-negotiable finishing touches for brightness and a little heat.
How to Make This Summer Squash Pasta Recipe
Cook the zucchini. Heat a large dutch oven over medium-high heat. Add a glug of olive oil, then the grated zucchini. Season with salt and pepper and cook until tender and the moisture has evaporated, 7 to 10 minutes. Transfer to a plate and set aside.
Burst the tomatoes. Add another glug of oil to the pot, then the cherry tomatoes. Season with salt and pepper and cook until they burst and turn into a chunky sauce, about 7 minutes, smashing a few with the back of a wooden spoon as you go. Reduce the heat if things are moving too fast.
Build the sauce. Stir in the grated garlic and cook until fragrant, about 30 seconds. Add the zucchini back in along with the corn and heavy cream. Simmer until slightly thickened and saucy, about 1 minute.
Toss in the pasta. Stir in the cooked spaghetti, 3/4 cup of the reserved pasta water, and the Parmesan. Keep stirring until the noodles are well coated and the sauce comes together, adding more pasta water as needed. Garnish with basil and serve with red pepper flakes.
Pro Tips
- Grate the zucchini, don’t dice it. A box grater breaks it down into thin shreds that cook in just a few minutes and melt right into the sauce, instead of staying chunky or watery. No need to peel!
- Don’t rush the tomatoes. Give them the full 7 minutes, and use the back of a wooden spoon to smash about half of them. That’s what turns them from whole tomatoes into an actual sauce.
- Always reserve extra pasta water. Scoop out a full cup even though the recipe only calls for 3/4 cup. It’s easy to need a splash more to loosen the sauce right before serving.
- Taste before you salt again. Between the salted pasta water and the Parmesan, this dish already carries a good amount of seasoning. Taste and add more salt at the end, if needed!
What to Serve with Summer Squash Pasta
This summer squash pasta is pretty complete on its own, but goes great with some sides! I love starting with something bright and crisp, like my Shaved Asparagus and Arugula Salad. If you want to add protein, grilled shrimp or some rotisserie chicken are both easy additions.
And because it’s summer, I can’t help but round things out with something fruity for dessert, like my Strawberry Rhubarb Crisp with Almonds and Coconut!
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of water or extra pasta water to loosen the sauce back up.
You can swap the heavy cream for a dairy-free cream alternative and use a plant-based Parmesan, though the sauce will be a bit less rich.
Definitely. Yellow summer squash works just as well and can be grated the same way. You can also use a combination of the two!
More Recipes to Try
Summer Squash Pasta with Corn and Tomato
Ingredients
Method
- Heat a large dutch oven over medium-high heat. Add a glug of olive oil and let heat. Add the zucchini and season with salt and pepper. Cook until tender and moisture has evaporated, 7 to 10 minutes. Transfer zucchini to a plate and set aside.
- Add another glug of oil to the pot. Let heat and then add the cherry tomatoes. Season with salt and pepper. Cook until the tomatoes burst (you can smash some with the back of a wooden spoon) and turn into a chunky sauce, about 7 minutes. (This will depend on your equipment, but if the heat seems like it’s too high, reduce to medium.)
- Stir in the grated garlic and cook until fragrant, about 30 seconds. Add the zucchini, the corn, and heavy cream. Stir and simmer until slightly thickened and saucey, about 1 minute.
- Stir in the spaghetti, 3/4 cup (180g) pasta water, and the Parmesan. Keep stirring until the noodles are well-coated and become one with the sauce. Add more pasta water if needed. Garnish with basil and serve with red pepper flakes.
Notes
- Yellow summer squash works just as well as zucchini here. Grate it and use it in the same way.
- Reserve a full cup of pasta water even though the recipe calls for 3/4 cup; it’s easy to need a splash more to loosen the sauce.
- Use freshly grated Parmesan rather than pre-shredded for the smoothest sauce.
- Leftovers keep in an airtight container in the fridge for up to 5 days. Reheat gently with a little extra pasta water or a splash of water to bring the sauce back together.
