Community recipe
Buttery Corn and Zucchini Pasta with Lemon Crunch
Tender pasta and golden zucchini meet sweet corn in a silky lemon-Parmesan sauce, finished with crisp toasted crumbs and fresh basil.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 3 l waters
- 2 tsp kosher salt
- 2 zucchinis, cut into ½-inch pieces
- 1 lemon, zested and juiced
- 3 garlic cloves, peeled and minced
- 1 tbsp olive oil
- 0.5 cup panko breadcrumb
- 0.25 tsp kosher salt
- 12 oz dry short pasta
- 1 tbsp olive oil
- 2 tbsp unsalted butters
- 1.5 cup frozen corn, added directly from frozen
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaf, washed, dried, and torn
Make it
Instructions
- 01
Set up the pasta pot
Fill a large pot with 3 l water, stir in 2 tsp kosher salt, cover, and set over high heat to bring to a rolling boil, about 10–12 minutes. Set a colander in the sink and place a large skillet nearby. | Why: Starting the water first lets the rest of the preparation happen while it heats.
- 02
Prepare the vegetables and lemon
While the water heats, wash and dry 2 zucchini and 1 lemon; cut the zucchini into ½-inch pieces. Finely grate the lemon zest into a small bowl, then squeeze its juice into the same bowl, removing any seeds. Peel and mince 3 garlic cloves. Keep the prepared components close to the stove. | Why: Small, even pieces brown quickly, and having everything ready prevents the garlic from burning later.
- 03
Toast the crunchy topping
Heat the large skillet over medium heat for 1 minute. Add 1 tbsp olive oil and ½ cup panko breadcrumbs; stir for 3–4 minutes until evenly golden and crisp. Stir in ¼ tsp kosher salt, then transfer the crumbs to a plate so they stop browning. Keep the skillet for the vegetables. | Why: Toasting separately keeps the topping crisp against the silky pasta.
- 04
Start cooking the pasta
Once the water is boiling, add 12 oz dry short pasta and stir. Cook uncovered, stirring occasionally, for 10–12 minutes according to the package, until just tender with a slight bite. While it cooks, make the skillet mixture in the next step; do not drain it yet. | Why: A slight bite leaves room for the pasta to finish in the sauce.
- 05
Brown the zucchini and warm the corn
As the pasta cooks, return the skillet to medium-high heat. Add 1 tbsp olive oil and the chopped zucchini; spread it in one layer and cook 4–5 minutes, turning once, until golden in spots and nearly tender. Add 2 tbsp unsalted butter, 1½ cups frozen corn, ½ tsp kosher salt, and ¼ tsp ground black pepper. Stir 2–3 minutes until the corn is hot and the butter is bubbling. Add the minced garlic and cook 30–60 seconds, stirring, until fragrant but not brown. Turn heat to low if the pasta is not ready. | Why: Browning adds sweetness, while adding the garlic last preserves its mellow flavor.
- 06
Make the silky lemon sauce
When the pasta has a slight bite, scoop out 1 cup of its cooking water, then drain the pasta in the prepared colander. Return the skillet to medium-low heat and add the drained pasta and ½ cup reserved cooking water. Add ½ cup grated Parmesan cheese and the prepared zest and juice; toss continuously for 1–2 minutes until glossy and lightly sauced. Add more reserved cooking water, a tablespoon at a time, if it looks dry. Taste and adjust seasoning if needed. | Why: Starchy cooking water helps the cheese and butter coat each piece without a heavy cream sauce.
- 07
Finish with basil and crunch
Wash and dry ¼ cup fresh basil leaves, then tear them. Divide the pasta among four bowls, scatter the basil and toasted topping over each, and serve immediately while the sauce is glossy and the crumbs are crisp. | Why: Adding fresh herbs and crunchy crumbs at the end keeps their flavors vivid and their textures distinct.
