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Summer Garden Pasta

Summer garden pasta with caramelized zucchini, burst cherry tomatoes, and corn tossed into a light garlic olive oil sauce. This farmers market pasta uses reserved pasta water to create a silky, glossy coating on spaghetti for an easy summer dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

spaghetti or linguine
  • 12 oz spaghetti or linguine Use spaghetti or linguine for best toss-and-sauce cling.
olive oil
  • 3 tbsp olive oil
garlic
  • 4 garlic cloves Thinly sliced for quick, fragrant cooking.
zucchini
  • 2 medium zucchini Dice for even caramelization.
cherry tomatoes
  • 2 cup cherry tomatoes Halve so they burst and lightly sweeten the sauce.
corn kernels
  • 1 cup corn kernels Fresh or frozen works; cook until warmed and lightly glossy.
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and pepper
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
parmesan cheese
  • 0.5 cup Parmesan cheese Shaved for curls over the top, plus more for serving.
fresh basil
  • 0.25 cup fresh basil leaves Torn just before serving for bright aroma.
lemon juice
  • 2 tbsp fresh lemon juice
lemon zest
  • 1 tbsp lemon zest
reserved pasta water
  • 1 cup reserved pasta water Use to loosen and emulsify into a light sauce.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a boil, then cook the spaghetti or linguine until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.
Caramelize the zucchini and burst the tomatoes
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced garlic and cook for 30 seconds until fragrant, stirring constantly.
  2. Add the diced zucchini and cook for 4-5 minutes, stirring occasionally, until golden. Spread in an even layer to help the edges brown.
  3. Add the halved cherry tomatoes and corn kernels, then cook for 3-4 minutes until the tomatoes burst and the mixture looks glossy. Keep heat at medium-high so the vegetables release juices quickly.
Toss into a light lemon-garlic sauce
  1. Season with red pepper flakes, salt, and black pepper, then add the cooked pasta directly to the skillet. Toss to coat the noodles in the vegetable juices.
  2. Add reserved pasta water a splash at a time, tossing continuously, until a light sauce forms and clings to the spaghetti. Aim for a silky sheen rather than pooling.
  3. Stir in the fresh lemon juice and lemon zest, then toss once more to brighten the flavor. Cook just long enough to evenly distribute the lemon.
Finish and serve
  1. Remove the skillet from heat, then scatter shaved Parmesan and torn fresh basil over the top. Serve immediately so the vegetables stay vibrant and the Parmesan begins to soften.

Notes

Pro tip: emulsify the sauce by adding pasta water gradually—stop when the noodles look glossy and lightly sauced, not wet. Store leftovers in an airtight container in the fridge for 3 days; reheat gently in a skillet with a splash of water. Freezing isn’t recommended because zucchini can soften too much. For a dairy-light option, use a plant-based Parmesan alternative in the same amount.