Parmesan Corn and Zucchini Pasta

🧂 Ingredients

• 12 ounces orecchiette or farfalle pasta

  cooked
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 cloves garlic
• 4 small zucchini

  diced
• 1 cup fresh corn

  frozen works fine too
• 3 to 4 scallions

  keep white and green parts separate
• 1 teaspoon dried Italian seasoning

  *see notes
• salt and black pepper to taste
• fresh lemon juice

  to taste
• 1/2 cup shaved Parmesan
• 1/4 to 1/2 teaspoon red pepper flakes
• fresh torn basil

  oregano, or parsley

Instructions

• 1 Cook pasta to al dente in salted water according to package instruction; about 9
  minutes for orecchiette. Reserve 1/2 cup of pasta water.
• 2 Heat oil and butter in a large skillet over medium heat. Add garlic and the
  white part of the scallions; cook, stirring frequently, until fragrant; about 1
  minute.
• 3 Stir in zucchini, corn, and Italian seasoning. Cook, stirring occasionally until
  the zucchini is tender and cooked through; about 3 to 4 minutes. Season with
  salt and pepper.
• 4 Add pasta and half of the reserved pasta water to the skillet, tossing to coat.
  Cook for 1 minute and add additional pasta water as needed. Stir in the green
  part of the scallions, Parmesan, and red pepper flakes. Taste and season with
  salt and pepper as needed. Serve in pasta bowls, garnish with more scallion
  greens, fresh herbs, and a drizzle of olive oil.

Nutrition Info