Go Back
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.