Cancers’ Corn & Zucchini Pasta

Allie & Becca Calegari

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Dive into Summer with this creamy corn and zucchini pasta that’s equal parts sunshine and a cozy hug

serves 2 | takes 30 minutes

The sun is high, the days are long, and Cancer season is upon us! Cancers, known for their nurturing nature, love for family and sentimental spirit deserve a dish that reflects their warmth and affinity for comforting flavors.

This creamy corn and zucchini pasta is a true celebration of Cancer: a delightful summertime creation that can best be described as equal parts sunshine and a cozy hug.

This recipe is all about embracing the season’s bounty. Fresh, sweet corn takes center stage and sets the base for a perfect lemony, creamy-without-cream sauce.

But if you ask us, the real star of the show is the parmesan shell. Freshly grated parmesan cheese is baked into a crispy, golden disc, resembling the protective shell of a crab– a playful nod to Cancer’s astrological symbol.

Just like Cancers themselves, this dish is a beautiful balance of familiar comfort and a sweet surprise. The creamy corn sauce brings a sense of nostalgia, while the unexpected, crispy parm and shell pasta recalling the sea adds a touch of whimsy. This dish is so balanced that it’s hard to stop eating once you start!

Here’s the beauty of this recipe: it’s incredibly adaptable. Feeling like adding protein? Toss in some grilled shrimp. Want a touch of smokiness? Saute some diced bacon or pancetta before adding the corn. Cancers, after all, are known for their caring spirit, so feel free to add whatever ingredients your loved ones would enjoy.

That’s it! Now go gather your friends and family around the table, and celebrate the season with our Cancers’ Corn and Zucchini Pasta. It may just become your new summertime staple.

You can hear all about that and see how we made the recipe here!

And of course, if you do make this pasta, don’t forget to tag us on Instagram! Looking through the photos and videos of recipes you all have made is our favorite.

Print Recipe
5 from 1 vote

Cancers’ Corn & Zucchini Pasta

Celebrate Cancer Season with this creamy corn pasta, made without cream or butter!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Corn, Pasta, Summer, Vegetarian
Servings: 2 people

Ingredients

  • 6 oz conchiglie pasta (shell pasta)
  • 2 tbsp olive oil extra virgin
  • 1 1/2 cups fresh corn ~2 ears
  • 1 small zucchini chopped
  • 1 shallot chopped
  • 1 garlic clove chopped
  • 1 tbsp lemon juice fresh squeezed
  • 1/4 cup pecorino cheese grated
  • 1/2 cup fresh basil ribboned
  • 1 pinch sea salt
  • freshly ground black pepper & red pepper flakes to taste

for the Cancer's shell (Parmesan tuile)

  • 1/2 cup fresh grated parmesan cheese grated from soft, inner part of the cheese

Instructions

Make the parmesan tuile:

  • Preheat oven to 400 F.
  • Place grated parmesan cheese in a circular shape on a baking sheet lined with parchment paper. Use a mold if available to achieve a perfectly round mound!
  • Bake for ~5 minutes, or until golden. Watch carefully so not to burn the cheese.
  • Remove from oven, shape while still pliable if necessary, and set aside to let cool.

Make the pasta:

  • Boil a large pot of salted water. Cook pasta until just al dente (it will continue cooking in the sauce, so don't overcook!) Reserve 3/4 cup of the pasta cooking water before draining.
  • Heat olive oil in a large skillet over medium heat. Add the corn, shallots, garlic, salt and pepper and cook for 5 minutes, until the corn is bright yellow.
  • Transfer half of the corn mixture to a blender and add lemon juice and 1/4 cup of the reserved pasta water. Puree until very smooth.
  • Add chopped zucchini to the corn mixture left in the pan and saute until just cooked, about 4 minutes. Add cooked pasta to the pan with the veggies and lower heat to low. Add the corn "sauce" and stir to coat the pasta, then add the cheese and remaining pasta water. Stir until the cheese melts into the sauce and has a velvety finish. If necessary, add pasta water to loosen the sauce.
  • Season to taste and add half the basil, then plate and garnish with remaining basil and a sprinkle of red pepper flakes. Top with parmesan tuile (shell) and serve.

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Recipe Rating




  1. Nicole J says:

    5 stars
    This is perfect, My best friend is a cancer and I never know what to cook for the occasion!!