Light, fresh, and bursting with flavor, this Zucchini and Roasted Corn Pasta is the perfect balance of sweetness and savory goodness. Charred, smoky corn and tender zucchini are tossed with al dente pasta, garlic, and a squeeze of lemon for a bright and satisfying dish.
This Zucchini and Roasted Corn Pasta is a vibrant, rustic dish that brings out the best in fresh, seasonal ingredients. The natural sweetness of roasted corn pairs beautifully with tender, sautéed zucchini, and punchy leeks, creating a delightful contrast of flavors and textures. Finished with fresh herbs and a sprinkle of goat cheese or a dairy-free alternative like Follow Your Heart Dairy Free Vegan Feta Crumbles, this simple yet flavorful pasta is ideal for a quick weeknight meal or a light summer dinner.
Ingredient Notes for Zucchini and Roasted Corn Pasta
- Roasted Corn: So yes, this adds another element of preparation and time but roasting the corn elevates the flavor immensely. You can always use frozen corn instead if you’re short on time. I don’t ever recommend canned corn as it is high in sodium and devoid of flavor. You can always do this step a day or two ahead.
- Pasta: I like a small pasta shell for this recipe. The mini bite size pieces blend well with the diced veggies. I recommend small pasta shells or orecchiette.
- Zucchini: I like to cut the zucchini into half-moon size pieces. Cut the entire zucchini in half lengthwise and then dice into roughly 1/2 inch pieces.
- Greens: I try to add greens to every meal when possible. Dark leafy greens are full of vitamins, minerals, and antioxidants. Research has shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of breast, skin, and stomach cancer and decrease the risk of heart disease. There are many varieties of leafy greens, but I typically use a blend of spinach, kale, and chard called Super Greens which I can buy at my local HEB grocery store. If you don’t live in Texas, look for something similar at your local grocery store.
- Leeks: Leeks are a mild, sweet member of the allium family, closely related to onions, garlic, and shallots. They have a long, cylindrical shape with tightly layered white and light green stalks that transition into dark green leaves. Unlike onions, leeks have a more delicate, slightly sweet flavor with a subtle hint of garlic. You might be tempted to use another member of the onion family but they really make this dish uniquely flavorful. Since leeks grow in sandy soil, it’s important to wash them thoroughly by slicing them and rinsing between the layers.
Cooking Tips
- If you are roasting fresh corn cobs, I recommend doing this step first. You can do this the day before or skip it altogether and use frozen corn. Shuck your corn and remove all of the husk and corn silk. You will need to cook them in the oven before roasting them on the stovetop. You will need a gas stove or a grill for roasting. I use a gas stovetop. Lay your corn cobs over the gas flame on your stove and rotate them every few minutes. Once they have developed a dark char on at least half of the kernels, you can remove them from the stove. Let them cool for a few minutes. Hold them upright and use a knife to cut from top to bottom, removing the kernels from the cob.
- I also like my zucchini to have a little char. Make sure your skillet is super hot before adding the zucchini. Try to get them to lie as flat as possible in the skillet and do not touch them for at least two minutes. Then do your best to flip them over. It will be difficult to do this with every single one. Again, let them sit in the hot pan for a few minutes before moving them around. This will help to get the best roast on the zucchini.
- Cut the leeks just as if you were dicing a spring onion. The rings will fall apart, which is exactly what you want. You will add the leek rings into the skillet towards the end.
More Pasta Recipes
Rustic Roasted Veggie Rigatoni
Zucchini and Roasted Corn Pasta
Course: Dinner4
servings20
minutes20
minutesIngredients
2 cups of small pasta shells (Reserve 1 cup of pasta water)
1 tablespoon olive oil
1 tablespoon butter (vegan or regular)
3 medium zucchini, cut into 1/2 inch half moon pieces
1 cup fresh roasted corn, roasted (frozen works fine too)
1 cup of diced leeks
2 cups chopped greens
2 garlic cloves finely diced
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 tsp onion powder
Salt and black pepper to taste
2 tablespoons fresh lemon juice, to taste
1/4 to 1/2 teaspoon red pepper flakes
Optional:
1/4 cup goat cheese crumbles or Follow Your Heart vegan feta crumbles
chopped parsley for garnish
Directions
- Preheat the oven to 450 degrees. Begin shucking the corn and removing all of the husk and corn silk. Wrap in foil and cook for about 25 minutes minutes. Remove from oven, allow them to cool slightly and remove foil.
- You will need a gas stove or a grill for roasting. Lay your corn cobs over the gas flame on your stove and rotate them every few minutes. When you see they have developed a dark char on at least half of the kernels, you can remove them from the stove. Let them cool for a few minutes. Hold them upright and use a knife to cut from top to bottom, removing the kernels from the cob.
- Cook pasta to al dente in salted water according to package instructions. For an extra layer of flavor consider cooking your pasta in vegetable broth. Reserve 1/2 cup of pasta water.
- Heat oil and butter in a large skillet over medium heat. Add zucchini and cook 2-3 minutes on each side until zucchini have browned.
- Add seasoning and leeks. Continue to saute for an additional 3-4 minutes until veggies are tender and cooked through.
- Add the corn and heat through.
- Drain the cooked pasta and add the chopped greens to the warm pasta. Stir until greens have slightly wilted. Add the contents of your skillet. Adjust seasonings as needed. Add a small amount of pasta water if needed to create a slightly saucier dish.
- Add the lemon juice, red pepper flakes, and if using, goat or vegan feta cheese.
- Top with optional chopped parsley
