Zucchini and Corn Pantry Pasta

Zucchini and Corn Pantry Pasta

  • 1 lb dried pasta of your choice (use your favorite brand/type)

  • 3 medium zucchini

  • 1 onion, thinly sliced

  • kosher salt

  • 4 cloves minced garlic

  • 1/4 cup white wine

  • 2 Tbs. butter

  • pinch of red pepper flakes

  • 2 cups fresh or frozen corn

  • 1/2 cup Parmesan cheese

  • Top with fresh herbs

Cook pasta according to packaging instructions, reserving some cooking liquid. Set aside.

Carefully shred zucchini on a grater and squeeze out any liquid. Set asdie.

In a medium saute pan, warm the olive oil over medium heat. Add the onion and pinch of salt and cook until onion is soft and translucent. Add the garlic, pinch of red pepper flakes, and grated zucchini and cook for another 30 seconds.

Deglaze with the wine and add in 1/4 cup pasta cooking liquid.. Cook the zucchini down until very soft about 5 to 10 minutes.

Fold in cooked pasta, corn, and Parmesan cheese and toss well.

Taste for salt and serve pasta topped with Parmesan cheese and fresh herbs.

Amanda FredericksonComment