Summer Pasta with Zucchini, Corn, and Tomatoes
Updated Nov 28, 2025, Published on Jul 09, 2024
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This Summer Pasta with Zucchini, Corn, and Tomatoes is creamy, fresh, and bursting with in-season vegetables. Sweet cherry tomatoes, tender zucchini, and crisp corn are balanced with tangy lemon juice, a touch of heat from red pepper flakes, and rich mascarpone cheese for a silky sauce. All tossed with perfectly al dente mezzi rigatoni. Best of all, it’s ready in just 30 minutes, making it the perfect weeknight dinner for summer.
Looking for more summer pasta recipes? Try Burst Tomato Pasta with Seared Scallops or One Pan Pesto Caprese Orzo.
Why You’ll Love this Recipe
- Fresh summer produce: Juicy cherry tomatoes, sweet corn, and zucchini bring vibrant flavor and color.
- Indulgently creamy without heavy cream: Mascarpone and starchy pasta water create a rich, velvety sauce.
- Quick and easy: Comes together in about 30 minutes.
- Bright, balanced flavor: Lemon juice and red pepper flakes cut through the creamy sauce.
- Endlessly adaptable: Add grilled shrimp, Endlessly adaptable: Add grilled shrimp, crispy parmesan chicken, fresh herbs, or your favorite protein.
What to Serve with Summer Pasta
This pasta pairs well with:
- Crispy Parmesan Chicken
- Seared Shrimp
- Lobster
- Grilled Chicken
- Seared Scallops
- A simple side salad
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Cherry Tomatoes: grape tomatoes also work.
- Sweet Corn: cut the corn kernels off the cob or use about 1.5 cups of frozen corn. If using frozen corn, run under water to quickly thaw the corn before cooking.
- Mascarpone Cheese: a rich, creamy Italian cheese. It has a smooth, spreadable texture and a mild, slightly sweet flavor. Cream cheese, Crème Fraîche, or heavy cream will work as well.
How to make Summer Pasta with Zucchini, Corn, and Tomatoes
See the recipe card below for the full list of instructions.
Cook the pasta to al dente in salted water, reserving some pasta water. In a large pan, burst the tomatoes with olive oil and thyme, then add zucchini, corn, garlic, and red pepper flakes. Stir in lemon juice, cooked pasta, mascarpone, and pasta water to form a creamy sauce. Season to taste and serve with Parmesan and lemon zest.
Recommended Side Dishes
Summer Pasta with Zucchini, Corn, and Tomatoes
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 12 ounces Cherry Tomatoes, or grape tomatoes
- 2 sprigs Fresh Thyme, leaves only; about 1 teaspoon
- 1 Zucchini, sliced into half moons (cut into ¼ inch slices and cut the slices in half)
- 2 ears Corn, cut off the cob; or about 1 ½ cups of frozen corn
- Kosher Salt & Black Pepper, to taste
- 3 cloves Garlic, thinly sliced
- ½ teaspoon Red Pepper Flakes, adjust to taste (optional)
- 1 tablespoon Lemon Juice, or about half a lemon; additional to serve
- 8 ounces Mezzi Rigatoni, or pasta of choice
- ½ cup Pasta Water, more or less as needed
- ⅓ cup Mascarpone Cheese
- Parmesan Cheese, to serve
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup cooking water.
- Meanwhile, heat EVOO in a large pan over medium heat. Add the cherry tomatoes and thyme leaves. Cover and cook for about 7 minutes or until the tomatoes start to soften and burst. You can press them with the back of a wooden spoon to help them burst once they soften.
- Mix in the sliced zucchini and corn to the pan. Season to taste with Kosher salt and pepper. Cook for about 3 minutes, stirring every so often, until the zucchini is softened.
- Add garlic and red pepper flakes; cook 1 minute, then stir in lemon juice.
- Lower the heat. Transfer the cooked pasta to the vegetables. Mix in the mascarpone cheese. Add about ½ a cup of the reserved hot pasta water or more as needed to form a creamy sauce. Season with Kosher salt and black pepper to taste.
- Serve topped with Parmesan, extra lemon juice, and zest if desired.
Notes
- Serving Suggestions: I served this with Crispy Parmesan Chicken. This recipe would also pair well with shrimp, lobster, grilled chicken, or really any protein of your choosing! You can also omit a protein and serve as is.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of water or broth to loosen the sauce if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a yummy summery recipe to be enjoyed by the whole family! Even my toddler liked this pasta dish (with a little less spice than recommended). Such a good way to use some farmers market vegetables. Thanks Carolyn!!