Creamy Summer Pasta with Fresh Corn, Zucchini, & Burrata

close up of summer pasta with corn, zucchini, and burrata.

Creamy Summer Pasta with Fresh Corn, Zucchini, & Burrata

This creamy summer pasta is made with mafalda pasta and fresh veggies like corn, zucchini, leeks, and spinach then topped with burrata and pesto for a light, summery lunch meal!

Course Dinner, Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 592kcal

Author Kyleigh Sage

Equipment

large nonstick pan

Ingredients

Pasta

4 tablespoons unsalted butter
2 cloves garlic minced or pressed
1 small leek sliced
2 medium zucchini sliced
4 ears sweet corn
1 teaspoon kosher salt to taste
½ teaspoon black pepper
½ cup white cooking wine optional
1 ½ cups heavy cream
2 cups fresh spinach
½ cup parmesan cheese shredded
2 tablespoons fresh basil chopped
2 teaspoons lemon juice
16 ounces short pasta
½ cup pasta water

Topping

1 cup fresh pesto optional
burrata
fresh basil

US Customary - Metric

Instructions

First prep the veggies!
Thoroughly wash the leeks to remove any dirt, then discard the tough dark green tops. Thinly slice the tender white and light green parts of the leek.
Slice the corn kernels off the cob. Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the sauce.
Cut the zucchini into bite-sized pieces (about 1-2 inches).
In a large skillet, melt the butter over medium heat. Add in the sliced leeks and garlic and cook until soft and aromatic, about 5 minutes.
Then add in the sliced zucchini, corn kernels, salt, and pepper and sauté for 10-15 minutes or until fully cooked and just beginning to brown.
Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Slowly stir in the heavy cream until fully combined, then reduce the heat to low. Stir occasionally and continue to cook until the sauce begins to simmer and thickens enough to coat the back of a spoon.
Then stir in the spinach, parmesan, fresh basil, and lemon juice.
While the sauce is cooking, go ahead and cook your pasta according to package directions. Make sure you heavily salt the water and cook the pasta for about 1-2 minutes less than the listed time for perfect al dente pasta!
Before draining, scoop out about ½ cup of the starchy pasta water and set aside. Then drain the pasta (but do NOT rinse it).
Add the al dente pasta and pasta water to the sauce and toss gently to combine for 1-2 minutes or until the sauce thickens up and coats the noodles.
Once the noodles are coated in the sauce, taste and adjust seasonings as needed.
Serve the creamy summer pasta immediately and top with creamy Burrata and fresh pesto if desired!

Notes

This creamy sweet corn pasta is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.

The pasta will soak up the sauce in the fridge, so it's best to gently reheat on the stove with a little cream or water to add more moisture.

Nutrition