This Creamy Summer Corn and Zucchini Pappardelle is basically summer in a bowl. Seasonally sweet corn and zucchini, fresh herbs, Parmesan, ricotta, and lemon come together with wide ribbons of pappardelle in the creamiest summer corn pasta recipe. The fresh corn gets lightly caramelized and then blended with garlic, cheese, herbs, and a little cream to make a silky sauce that tastes way more indulgent than it actually is.
The zucchini gets cooked separately until browned and then gets tossed with the sauce, pasta, and plenty of freshly grated Parmesan and fresh lemon. Add a little torn burrata, or whipped ricotta, on top if you really want to take it up a notch. This meal is creamy, comforting, and packed with summer vegetables, yet it still feels light enough for a warm weather dinner. Bonus, this is the perfect recipe if you have a garden overflowing with zucchini and fresh corn from the farmers market!
If you love cooking with zucchini when it’s in season, be sure to check out some of my other summer zucchini recipes! Including my: Chocolate Chunk Zucchini Oat Bars, Summer Zucchini Galette, and Caramelized Onion and Zucchini Quiche
Why you’ll love this recipe!
What ingredients do I need?
- Pappardelle: Pappardelle’s wide, flat ribbons are perfect for this creamy corn sauce because they provide plenty of surface area for the sauce to cling to. You can substitute your favorite pasta if pappardelle isn’t available. Buy store-bought or make your own pasta right at home!
- Sweet Corn: Fresh summer corn provides the natural sweetness and flavor that makes this sauce special. Cooking the corn with shallot allows it to lightly caramelize before some of it is blended into the sauce.
- Shallot: Shallot adds a mild onion flavor and subtle sweetness that complements the corn without overpowering it.
- Zucchini: Fresh zucchini adds tender texture, mild flavor, and plenty of summer vegetable goodness. Cooking it until lightly caramelized around the edges gives it much more flavor than simply steaming or boiling it.
- Garlic: Fresh garlic cooks alongside the corn and shallot, taking on a mellow, slightly sweet flavor before blending into the sauce. It adds savory depth without the sharper bite of raw garlic and helps give the corn sauce its rich, creamy flavor.
- Ricotta: Whole milk ricotta makes the corn sauce creamy and gives it a slightly tangy, rich texture.
- Parmesan: Freshly grated Parmesan adds salty, savory depth and helps thicken and emulsify the sauce.
- Heavy Cream: A small amount of heavy cream gives the sauce extra richness and helps create its silky texture.
- Pasta Water: Reserved pasta water is essential for creating a smooth, cohesive sauce. The starch in the water helps loosen the sauce while allowing it to cling to the pasta.
- Fresh Herbs: Thyme, parsley, and basil add fresh, herbal flavor that balances the sweetness and richness of the corn sauce.
- Lemon: Fresh lemon zest and juice brighten the entire dish and keep the creamy sauce from tasting too heavy.
- Creamy, Whipped Ricotta or Burrata: Optional, but highly recommended for an extra luxurious finish. The creaminess of the cheese melts into the warm pasta and makes every bite even richer.
Recipe Variations
- Add Crispy Bacon or Pancetta: Cook chopped bacon until crisp and sprinkle it over the finished pasta for a smoky, salty contrast to the sweet corn.
- Make It Spicy: Add crushed red pepper flakes while cooking the corn and shallot, or finish the pasta with a generous sprinkle of red pepper flakes.
- Add Cherry Tomatoes: Halve fresh cherry tomatoes and sauté them with the zucchini for another burst of summer flavor.
- Add a Protein: Grilled chicken, shrimp, or crispy pancetta can be added to make this a heartier main course.
Pro Tips
- Reserve more pasta water than you think you’ll need. Before draining the pasta, reserve at least 1–2 cups of pasta water. You may not use it all, but it’s much easier to thin the sauce with pasta water than to try to fix a sauce that’s too thick after the pasta has been added.
- Use a really good blender to get the sauce nice and smooth. I love using my Beast Blender for this, but any strong blender will work. (Looking at the Beast? My code JUBBENS gets you 15% off!)
- Freshly grate your parmesan. Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives the sauce a better texture.
- Brown the corn first. Let the corn cook undisturbed for a minute or two at a time so it has a chance to develop some golden-brown color. That caramelization adds a lot of flavor to the finished sauce.
- Brown the zucchini, but don’t overcrowd the skillet in the process. You want the zucchini to have enough contact with the hot pan to develop lightly caramelized edges.
- Add fresh lemon juice at the end. Fresh lemon juice brightens the creamy sauce, but adding it near the end keeps the flavor fresh and vibrant.
- Don’t boil the sauce while cooking. Once you’ve added the ricotta and Parmesan, keep the heat low. Gentle heat helps maintain a smooth, creamy sauce.
- Toss the pasta with the sauce when it is warm, if possible. Warm pasta absorbs and carries the sauce much better than cooled pasta, so add it to the skillet shortly after draining.
- Add the creamy, whipped ricotta or burrata right before serving, if you are using it. For the best texture, tear the burrata, or spoon the ricotta, over the hot pasta just before serving. The creaminess will soften into the pasta without completely disappearing into the sauce.
- Taste everything before serving. Corn can vary in sweetness, so always taste the finished sauce. Add more lemon juice, salt, black pepper, or Parmesan as needed to balance the flavors.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Pappardelle: Use fettuccine, tagliatelle, linguine, spaghetti, rigatoni, or another favorite pasta shape. Choose a shape with plenty of surface area or ridges to hold onto the creamy sauce.
- Fresh Corn: Fresh corn is ideal during summer, but frozen corn can be used when fresh corn isn’t available. Allow frozen corn to thaw first and drain off any excess liquid.
- Zucchini: Yellow summer squash can be substituted for some or all of the zucchini.
- Ricotta: Whole milk ricotta provides the creamiest result, but part-skim ricotta can be used if that’s what you have.
- Heavy Cream: Half-and-half can be substituted for the heavy cream, or whole milk if absolutely necessary, although the finished sauce may be slightly less rich.
- Parmesan: Parmigiano-Reggiano or another good-quality Parmesan-style cheese can be used.
- Fresh Herbs: Use whatever combination of fresh herbs you have available. Basil is particularly delicious with the corn and zucchini, while parsley and thyme add additional freshness and depth.
Dietary Substitutions
- Vegetarian: This recipe is vegetarian as written.
- Gluten-Free: Use your favorite gluten-free pasta and make sure the Parmesan, ricotta, and other packaged ingredients you’re using are gluten-free.
Leftovers and Storage
Creamy Summer Corn and Zucchini Pappardelle is best enjoyed immediately, but leftovers can be stored and reheated.
- Refrigerator: Allow the pasta to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
- Store any burrata or other fresh toppings separately if possible and add them after reheating.
- How to Reheat:
- Reheat the pasta gently in a skillet over low to medium-low heat. Add a splash of water, milk, or pasta water to loosen the sauce as it warms.
- Avoid overheating the pasta, as high heat can cause the dairy-based sauce to become thick or separate.
- For individual servings, you can also microwave the pasta in short intervals, stirring between each interval and adding a splash of liquid as needed.
- Can I Freeze the Leftovers?
- I don’t recommend freezing the finished pasta. The ricotta and Parmesan-based sauce can change texture after freezing and thawing, while the zucchini may become overly soft.
But, I Still Have A Few Questions…
Can I use frozen corn instead of fresh corn?
Yes. Fresh summer corn gives this recipe the best seasonal flavor, but frozen corn works well when fresh corn isn’t available. Thaw and drain the corn before using it so you don’t add unnecessary moisture to the skillet.
Can I use canned corn?
You can, although fresh or frozen corn is preferable for this recipe. Canned corn tends to be softer and can contain additional liquid. Drain it very well before adding it to the skillet.
Can I use zucchini and yellow squash?
Yes. You can replace some or all of the zucchini with yellow summer squash. The cooking method remains the same.
Can I use another type of pasta?
I love this dish with pappardelle because the wide ribbons hold onto the creamy corn sauce really well, but fettuccine, tagliatelle, linguine, rigatoni, or another favorite pasta will work.
Why do I need to reserve pasta water?
Pasta water contains starch released from the pasta as it cooks. That starch helps loosen and emulsify the sauce while allowing it to cling to the noodles instead of becoming watery or separating.
How much pasta water should I save?
I recommend saving at least 1–2 cups even though the recipe initially calls for ¾ cup. You may need additional pasta water when tossing the pasta with the sauce, especially if the sauce thickens as it sits.
Do I need a good blender to make the creamy corn sauce?
A high-powered blender will give you the smoothest, creamiest sauce, especially when blending the corn, ricotta, Parmesan, and garlic together. That said, you don’t need a fancy blender to make this recipe. If your blender isn’t very powerful, blend the sauce a little longer and add a splash of reserved pasta water as needed to help everything blend smoothly. I do really love using my Beast Blender for this though, it always gets the job done (really well!). (Looking at the Beast? My code JUBBENS gets you 15% off!)
Why is my corn sauce too thick?
Simply add additional reserved pasta water a little at a time while blending or while tossing the pasta. The starch in the pasta water will loosen the sauce while still keeping it creamy.
Why is my sauce too thin?
Let the sauce simmer gently for a few minutes over low heat before adding the pasta. You can also add a little more Parmesan to help thicken it. Keep in mind that the sauce will continue to thicken slightly as it cools.
Can I make this pasta without heavy cream?
Yes. The ricotta, Parmesan, and blended corn already provide plenty of creaminess, so you can reduce the heavy cream or replace it with half-and-half, or whole milk if desired. You may need to add a little additional pasta water to reach your desired consistency.
Can I use part-skim ricotta?
Yes. Whole milk ricotta gives the sauce the richest and creamiest texture, but part-skim ricotta will work.
Can I make this pasta without ricotta?
You can, although ricotta contributes significantly to the creamy texture. If you leave it out, consider adding additional Parmesan or another creamy cheese to help create a smooth sauce.
Can I make this recipe gluten-free?
Yes. Simply substitute your favorite gluten-free pasta. Check all packaged ingredients, including the cheeses, to ensure they meet your dietary needs.
Can I make this pasta vegan?
You would need to replace the butter, cream, ricotta, and Parmesan with plant-based alternatives. The recipe hasn’t been specifically tested with those substitutions, so the texture and flavor may vary.
Can I add protein to this pasta?
Of course! Grilled chicken, sautéed shrimp, crispy bacon, pancetta, or another protein can be added to make the pasta even heartier.
Can I make this pasta spicy?
Yes! Add crushed red pepper flakes to the corn and shallot while they cook, or sprinkle them over the finished pasta.
Why should I brown the zucchini instead of just cooking it until soft?
Allowing the zucchini to develop some golden brown edges adds caramelized flavor and helps prevent the zucchini from becoming bland or watery.
Can I make the sauce ahead of time?
The corn sauce can be prepared ahead of time and refrigerated in an airtight container. When you’re ready to serve, gently warm the sauce and loosen it with reserved pasta water or a small amount of warm water before tossing with freshly cooked pasta.
Can I make the entire pasta dish ahead of time?
This pasta is best served immediately after making it. The sauce will thicken as it cools and the pasta will continue absorbing the sauce. If you’re entertaining, prepare the sauce and vegetables ahead of time and cook the pasta just before serving.
Can I freeze Creamy Summer Corn and Zucchini Pappardelle?
I don’t recommend freezing the finished pasta. Creamy sauces containing ricotta and Parmesan can change texture when frozen and reheated, and the zucchini can become soft. For the best results, enjoy this pasta recipe fresh.
Can I reheat leftover corn and zucchini pasta?
Yes. Reheat gently in a skillet over low to medium-low heat. Add a splash of water, milk, or reserved pasta water while reheating to loosen the sauce and restore its creamy consistency.
Other Recipes You’ll Love
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Summer Corn and Zucchini Pappardelle
Ingredients
Pasta
- 1 pound pappardelle or favorite pasta
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 ears sweet corn cooked and kernels removed from the cob
- 7-8 cloves of garlic (about 1 head) lightly smashed
- 1 shallot thinly sliced
- 1 large zucchini diced
- ¾ cup reserved pasta water plus more as needed (save 1 ½ cups total)
- ¼ cup heavy cream
- ⅓ cup whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese divided
- Leaves from 2 sprigs fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil plus more for serving
- Zest of 1 lemon
- Juice of ½ lemon or more to taste
- Kosher salt to taste
- Freshly cracked black pepper to taste
Optional for Serving
- Whipped ricotta, burrata, extra grated parmesan, fresh basil, lemon zest, crushed red pepper flakes
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pappardelle according to package directions until al dente. Before draining, reserve 1–2 cups of the pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat.
- Add the corn kernels, garlic, and sliced shallot. Cook for 5–7 minutes, stirring occasionally, until the corn begins to caramelize and the shallots are soft and lightly golden.
- Transfer about two-thirds of the corn mixture to a blender, leaving the remaining corn in the skillet.
- To the blender, add the heavy cream, ricotta, ½ cup grated Parmesan, thyme leaves, parsley, basil, and lemon zest.
- Blend until completely smooth and creamy. If needed, add a splash more pasta water to reach your desired consistency.
- Add the diced zucchini to the skillet with the reserved corn. Cook for 5–6 minutes, until tender and lightly caramelized around the edges.
- Pour the blended corn sauce into the skillet. Stir in the reserved pasta water, about 1/2 cup to start, and mix until combined well. Add more pasta water as needed to reach your desired conistency.
- Then add in the remaining ½ cup Parmesan and cook over low heat until the cheese has melted and the sauce is silky.
- Stir in the lemon juice and season with kosher salt and freshly cracked black pepper to taste.
- Add the cooked pasta and toss until every strand is coated in the creamy sauce. Add any additional reserved pasta water a little at a time until the sauce reaches your desired consistency again after all the ingredients are combined.
- Remove from the heat and let the pasta rest for 1–2 minutes before serving.
- Divide among bowls and top with torn burrata, fresh basil, extra Parmesan, lemon zest, cracked black pepper, and flaky sea salt, if desired.
Notes
- Reserve 1–2 cups of pasta water before draining the pasta.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Roasting the garlic ahead of time gives the sauce a deeper, sweeter flavor.
- Grilling or broiling the corn before removing the kernels adds smoky flavor.
- Let the corn caramelize slightly in the skillet for even more flavor.
- Brown the zucchini rather than simply steaming it to develop caramelized edges.
- Add lemon juice at the end to brighten the creamy sauce.
- Burrata is optional but makes a particularly delicious finishing touch.
- If the sauce thickens while sitting, loosen it with a splash of warm pasta water.
- Taste before serving and adjust the salt, lemon juice, and black pepper to your preference.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.