Fresh Corn and and Zucchini Pasta

This pasta is so easy and so good. It's creamy but not heavy, and  would also be really easy to make vegan (just sub whatever alternative milk you want).

Fresh Corn and Zucchini Pasta 

Serves 2-3

Ingredients: 

• 8 oz pasta 

• Salt and pepper

• 4 cups fresh corn (about 4-5 ears)

• ½ cup whole milk (or nondairy of your choice)

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• Red pepper flakes

• 2 medium zucchini, thinly sliced into rounds

• 1 tbsp butter

• Lemon

• Ricotta or (optional but highly recommended! Goat cheese would also be good) 

Method: 

1. Bring a large pot of salted water to boil. Add pasta and cook until just under al dente. Reserve 1 cup of pasta water and then drain pasta. Set aside. 

2. Remove corn kernels from the cob. In a blender or food processor, add 2 cups of fresh corn (you want to reserve about half) the milk and a big pinch of salt and puree until smooth. Taste and add salt and pepper if needed. Set aside.

3. In a large skillet over medium heat, add 2 tbsp olive oil, diced onion and a big pinch of salt and cook onions until slightly translucent, about 5 minutes. Add garlic and red pepper flakes, and cook for another minute until garlic is fragrant. Add zucchini, remaining corn kernels, another pinch of salt and some of the hot reserved pasta water and cook for 2-3 minutes until the water is mostly absorbed and the veggies have just starting to warm through. Then add the pasta, pureed corn sauce, the remaining pasta water and butter. Toss the pasta constantly until the water has absorbed. Squeeze about 1 tbsp of lemon juice into the pasta and give it one more toss. Season to taste and finish with fresh black pepper, ricotta/ some sort of creamy cheese, and any herbs you’d like! (Basil, cilantro or chives would all be good).