The latter part of summer promises a relentless continuation of high temperatures, the unsettling anticipation of the season’s imminent curtain call, and a glut of produce spilling from every farmers market and grocery store in a parade of energetic colors. Not much longer do I find myself hovering over the kitchen counter with an emotionless blank stare wondering, “what else can I possibly make with summer squash?” One answer, at least, lies in this hidden veggie pasta sauce.
Zucchini, cherry tomatoes, and sweet buttery corn are the stars of this recipe, coming together to create a creamy veggie pasta sauce you can pair with any noodle your heart is presently set on. Classic spaghetti is my personal favorite for this. And I can confirm that those health-focused, legume and hidden veggie pasta varieties stand up to the sauce just as well.
Making this hidden veggie pasta sauce is simple.
And reliably straightforward. The zucchini gets sautéed until tender. The tomatoes are cooked until jammy. And a trio of Parmesan cheese, heavy cream, and pasta water bring it all to glossy, saucey glory.
Fresh torn basil and a shower of red pepper flakes are the only extras you need to finish off this creamy vegetarian pasta. But if you wanted to up the protein level, you could easily turn this into a veggie sausage pasta or serve it with something like baked chicken cutlets or grilled shrimp.
YIELD: 4 servings
INGREDIENTS
- Olive oil
- 1 1/2 lbs zucchini, grated (about 2 medium zucchini)
- Kosher salt
- Freshly ground black pepper
- 24 oz (or 2 pints) cherry or grape tomatoes
- 2 cloves garlic, grated
- 12 ounces spaghetti, cooked al dente
- 1 cup (240g) pasta water reserved
- 1 cup (240g) heavy cream
- 1 cup (170g) corn kernels (leftover cooked corn on the cob or frozen works well)
- 1/2 cup (50g) grated Parmesan
- Basil, torn or chopped, for garnish
- Red pepper flakes, for serving
INSTRUCTIONS
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 the moisture has evaporated, about 8-10 minutes. Transfer the 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.
