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Summer Squash & Corn Pasta

Summer Squash & Corn Pasta recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 450
Dietary: Vegetarian
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
  • 5 small Summer squash
  • 5 ears Corn
  • 2 clove Garlic
  • 1/2 pepper Jalapeno
  • 3 tbsp Olive oil
  • 1 lb Fresh fettuccine
  • 2 tbsp Unsalted butter
  • 4 tbsp Water
  • 1 handful Fresh cilantro leaves
  • 1/2 lemon Lemon
  • to taste Salt and pepper
Directions
  1. 1
    Cut the summer squash into small dice.
  2. 2
    Cut the kernels from the corn cobs.
  3. 3
    Peel and finely chop the garlic cloves.
  4. 4
    Finely chop the jalapeño pepper.
  5. 5
    Finely chop the cilantro, reserving some leaves for garnish.
  6. 6
    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.
  7. 7
    Add the corn kernels, garlic, and jalapeño to the skillet. Cook for a few more minutes until fragrant.
  8. 8
    Meanwhile, boil the fettuccine in salted water according to package directions until al dente. Drain and add directly to the skillet with the vegetables.
  9. 9
    Stir in the chopped cilantro, butter, and water. Toss everything together until the butter melts and coats the pasta.
  10. 10
    Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if the corn is very sweet.
  11. 11
    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.

Keywords: summer squash, corn pasta, fettuccine, garlic sauce, cilantro, jalapeno, vegetarian, quick dinner, seasonal recipe, italian pasta, light meal, fresh vegetables
Read it online: https://www.chefs-mate.com/recipe/summer-squash-corn-pasta/