Summer Pasta with Zucchini, Corn, and Tomatoes

5 from 1 vote

An easy 30-minute summer pasta recipe with zucchini, corn, tomatoes, and a creamy mascarpone sauce brightened with lemon.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: 30 Minutes or Less, Corn, Mascarpone, Pasta, Summer, Tomato, Vegetarian, Zucchini

Servings:

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

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.

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.