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Pasta with Zucchini and Tomatoes

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • Olive oil
  • 1 1/2 lbs zucchini, grated (about 2 medium zucchini)
  • Kosher salt
  • Freshly ground black pepper
  • 24 oz (2 pints) cherry or grape tomatoes
  • 2 cloves garlic, grated
  • 12 ounces spaghetti, cooked al dente
  • 1 cup (240g) reserved pasta water (Note 1)
  • 1 cup (240g) heavy cream
  • 1 cup (170g) corn kernels (Note 2)
  • 1/2 cup (50g) grated Parmesan
  • Torn basil, 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, 8 to 10 minutes. Transfer zucchini to a plate and set aside.
  • Add another glug of oil to the pot and let heat. Add the tomatoes and season with salt and pepper. Cook until tomatoes burst (you can smash some with the back of a wooden spoon) and turn into a chunky sauce, 7 to 10 minutes (reduce heat if it looks like it's cooking too rapidly).
  • Stir in the grated garlic and cook until fragrant, about 30 seconds. Add the zucchini, corn, and heavy cream. Stir and simmer until slightly thickened and saucy, 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

  • Note 1: Make sure to save some pasta water from cooking the spaghetti.
  • Note 2: Corn must be cooked. Leftover corn on the cob, canned, or frozen works well.