Description
This creamy zucchini and corn pasta combines tender shredded zucchini, sweet corn, aromatic leeks, and garlic in a silky lemon-Parmesan sauce made with Greek yogurt. A fresh, comforting vegetarian dinner that's ready in just 40 minutes.
Ingredients
10 ounces orecchiette or other small pasta
2 tablespoons butter
2 zucchinis, shredded (about 3 cups)
1 leek, thinly sliced
1 shallot, finely diced
4 garlic cloves, pressed
1 teaspoon salt
½ teaspoon black pepper
2 cups corn kernels
½ cup low-sodium vegetable broth
¾ cup reserved pasta water
⅓ cup Parmesan cheese, shredded
¼ teaspoon red pepper flakes
½ cup full-fat Greek yogurt
1 lemon, juiced and zested
Fresh basil, for serving
Additional Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions until al dente. Reserve ¾ cup of the starchy pasta cooking water before draining. Drain the pasta and set aside.
- Melt the butter in a large skillet or deep pan over medium heat. Add the shredded zucchini, sliced leek, diced shallot, and pressed garlic. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften and the zucchini reduces in volume by approximately half.
- Season the softened vegetables with salt and black pepper. Stir well and cook for another 2 minutes. Add the corn kernels and mix until evenly distributed.
- Pour the vegetable broth and reserved pasta water into the skillet. Stir to combine and bring to a gentle simmer. Cook for approximately 5 minutes, allowing the liquid to reduce slightly and the zucchini to help thicken the sauce.
- Add the cooked pasta to the skillet along with the shredded Parmesan cheese and red pepper flakes. Toss gently until the cheese melts and the pasta is evenly coated with the sauce.
- Remove the skillet completely from the heat. Allow the mixture to cool briefly if very hot, then gently stir in the full-fat Greek yogurt until the sauce becomes smooth, creamy, and well combined. Avoid boiling after adding the yogurt to prevent curdling.
- Stir in the freshly squeezed lemon juice and lemon zest. Taste and adjust the salt, black pepper, or lemon juice as needed. Serve immediately, garnished with additional Parmesan cheese and plenty of fresh basil.
Notes
Pasta substitutions: Replace orecchiette with small shells, fusilli, rotini, or penne. Pasta shapes with curves or ridges hold the creamy sauce especially well.
Corn options: Fresh or frozen corn works beautifully. Add frozen corn directly to the skillet without thawing and allow it to heat through while the sauce simmers.
Zucchini preparation: There is no need to squeeze the moisture from shredded zucchini. Cooking it for 8–10 minutes allows excess moisture to evaporate naturally. If the zucchini is particularly watery, cook it slightly longer.
Greek yogurt tip: Use full-fat Greek yogurt for the smoothest sauce. Always remove the skillet from the heat before stirring it in to prevent separation or curdling.
Yogurt substitution: Full-fat sour cream can replace Greek yogurt for a similarly creamy sauce with a slightly different tangy flavor.
Extra creamy variation: Add another spoonful of Greek yogurt or additional Parmesan cheese. Use a splash of reserved pasta water to loosen the sauce if needed.
Protein additions: For a heartier meal, add grilled chicken, sautéed shrimp, or crispy chickpeas.
Vegetable variations: Cherry tomatoes, baby spinach, asparagus, and peas are delicious additions.
Spicy variation: Increase the red pepper flakes or add a small pinch of cayenne pepper for extra heat.
Gluten-free option: Substitute your favorite gluten-free pasta and cook according to the package directions.
Fresh herbs: Substitute or combine fresh basil with chopped parsley, chives, or thyme.
Make ahead: Shred the zucchini, slice the leek, dice the shallot, and prepare the corn in advance. Refrigerate the prepared vegetables and cook the pasta and sauce shortly before serving.
Storage: Allow leftovers to cool slightly, transfer to an airtight container, and refrigerate for up to 3–4 days.
Stovetop reheating: Warm leftovers gently in a skillet over low heat with a splash of water or vegetable broth. Stir occasionally until heated through, avoiding high heat that could cause the yogurt sauce to separate.
Microwave reheating: Place a serving in a microwave-safe bowl with 1–2 tablespoons of water. Cover loosely and heat in short intervals, stirring between intervals until thoroughly warmed.
Freezing: Freezing is not recommended because the Greek yogurt sauce may become grainy and the zucchini can release excess moisture after thawing.
Serving suggestion: Garnish reheated pasta with fresh lemon juice, chopped basil, and additional Parmesan. Serve alongside a fresh green salad or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approximately ¼ of recipe)
- Calories: 485 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 38 mg
