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This easy Summer Pasta captures the essense of the season with sweet pan-roasted tomatoes, crisp corn, and tender zucchini tossed with garlic, basil, and spaghettini.
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Pasta Estate (Summer Pasta)

With crisp sweet corn, sun-drenched tomatoes, and tender zucchini tossed with thin spaghettini, this simple Pasta Estate is like an edible ode to summer. It takes less than 10 minutes to make, which means you can spend less time in the kitchen and more time enjoying the season.
Course Entree
Cuisine Italian
Keyword cherry-tomato, corn, light, pasta, plant based, summer, zucchini
Level Beginner
Main Ingredient Pasta, Vegetable
Diet Dairy-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 3 servings
Calories 387kcal

Ingredients

  • 210 grams cherry tomatoes (cut in half if large)
  • 170 grams corn (1 ear, kernels removed from cob)
  • 140 grams zucchini (1 small, julienned)
  • 14 grams garlic (2 large cloves, minced)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 180 grams spaghettini
  • basil leaves (to taste)
Grams + US Cups - US Standard

Instructions

  • Bring a pot of well-salted water to a boil.
  • While you’re waiting for the pasta to boil, prepare the 210 grams cherry tomatoes, 170 grams corn, 140 grams zucchini, and 14 grams garlic.
    210 grams cherry tomatoes, 170 grams corn, 140 grams zucchini, 14 grams garlic
    Fresh corn kernals, julienned zucchini, and cherry tomatoes for Pasta Estate (Summer Pasta).
  • Add the 180 grams spaghettini to the boiling water and set a timer for 7 minutes.
    180 grams spaghettini
  • In a frying pan over high heat, add the 2 tablespoons olive oil and garlic and swirl until the garlic is fragrant (don’t let it brown yet).
    2 tablespoons olive oil
  • Add the zucchini, corn, and ½ teaspoon salt and sauté until the zucchini is tender.
    ½ teaspoon salt
    Corn, zucchini and garlic sauteing in a pan for making the best summer pasta.
  • Add the cherry tomatoes and sauté them until their skins have shriveled and they are very tender.
    Pan-roasted cherry tomatoes with corn and zucchini for Summer Pasta.
  • When the pasta is done, reserve some of the cooking liquid and then drain the pasta.
  • Add the pasta and basil leaves to the tomatoes and corn. Add the reserved pasta liquid a little bit at a time, tossing everything together in the pan until the pasta is cooked to your desired texture.
    basil leaves
    Basil and spaghettini being tossed with pan-roasted tomatoes, corn, and zucchini for Pasta Estate (Summer Pasta).

Nutrition

Calories: 387kcal | Carbohydrates: 62g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 404mg | Potassium: 551mg | Fiber: 4g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 2mg