This vibrant Summer Squash & Corn Pasta is the perfect celebration of fresh, seasonal produce. The dish combines the natural sweetness of corn with the tender texture of summer squash, all brought together by a bright, savory sauce infused with garlic, jalapeño, and fresh cilantro. It’s a light yet satisfying meal that feels luxurious without being heavy. Ideal for warm evenings or quick weeknight dinners, this recipe highlights the best flavors of the harvest.
Summer Squash & Corn Pasta
Description
This vibrant Summer Squash & Corn Pasta is the perfect celebration of fresh, seasonal produce. The dish combines the natural sweetness of corn with the tender texture of summer squash, all brought together by a bright, savory sauce infused with garlic, jalapeño, and fresh cilantro. It's a light yet satisfying meal that feels luxurious without being heavy. Ideal for warm evenings or quick weeknight dinners, this recipe highlights the best flavors of the harvest.Ingredients
Directions
-
Cut the summer squash into small dice.
-
Cut the kernels from the corn cobs.
-
Peel and finely chop the garlic cloves.
-
Finely chop the jalapeño pepper.
-
Finely chop the cilantro, reserving some leaves for garnish.
-
Heat olive oil in a large skillet over medium heat. Add the diced squash and sauté until tender and slightly browned. Season with salt and pepper.
-
Add the corn kernels, garlic, and jalapeño to the skillet. Cook for a few more minutes until fragrant.
-
Meanwhile, boil the fettuccine in salted water according to package directions until al dente. Drain and add directly to the skillet with the vegetables.
-
Stir in the chopped cilantro, butter, and water. Toss everything together until the butter melts and coats the pasta.
-
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if the corn is very sweet.
-
Serve immediately, garnished with the reserved cilantro leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 20mg7%
- Sodium 350mg15%
- Total Carbohydrate 65g22%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.
Substitutions: You can use frozen corn if fresh is unavailable. For a vegan version, omit the butter and use olive oil or a plant-based butter.
Tip: Fresh pasta cooks much faster than dried, so keep an eye on it to prevent overcooking. If using dried fettuccine, adjust cooking time accordingly.
Variation: Add a pinch of red pepper flakes for extra heat or toss in some fresh basil for a different herbal note.
