There is something truly special about summer cooking. The vibrant colors, the fresh produce, and the easygoing vibe of the season all come together in dishes that feel both effortless and luxurious. One of my absolute favorites during the warmer months is a good summer pasta. Today, I’m excited to share a dish that celebrates everything wonderful about summer eating: Summer Pasta with Zucchini, Squash, and Corn.

This summer pasta recipe from Healthyish Foods is a complete delight. It is packed with bright flavors, fresh vegetables, and a silky lemon-butter sauce that clings beautifully to every piece of pasta. Better yet, it comes together in under 30 minutes, making it perfect for busy weeknights or a relaxed weekend meal with friends. I first made this dish on a hot July evening after coming home from the farmers market with bags full of zucchini and corn. One bite in, and I knew it would become a regular on our summer table.

Get ready for a dish that feels as cheerful and easy as a sunny afternoon. Whether you are a seasoned cook or just getting comfortable in the kitchen, this summer pasta recipe will quickly become one of your go-to favorites.

Why You’ll Love This Recipe

This Summer Pasta with Zucchini, Squash, and Corn is packed with reasons to fall in love.

First, it uses orecchiette pasta, which perfectly matches the size and texture of the sautéed vegetables. This ensures that every bite feels balanced and satisfying.

Second, the ingredient list is simple and approachable. You do not need fancy pantry staples or expensive produce to pull this meal together. It’s a true celebration of basic, fresh ingredients done right.

Third, it is highly customizable. You can easily add proteins like grilled chicken, flaky fish, or even crispy tofu to boost the meal’s heartiness.

The flavors themselves are bright and lively. Sweet grilled corn pairs beautifully with tender zucchini and squash, while the lemon and butter sauce adds a velvety zing. The Parmesan cheese rounds everything off with a touch of richness.

And best of all, you can have dinner on the table in less than half an hour, making it perfect for even the busiest days.

Health Benefits

Not only does this dish taste amazing, but it is also packed with nutrients.

Zucchini and squash are excellent sources of vitamins A and C, which are powerful antioxidants that help protect your body against disease. They are also low in calories yet high in fiber, promoting digestive health and helping you feel full longer.

Corn adds a dose of natural sweetness along with important minerals like magnesium and potassium. Additionally, corn provides fiber and beneficial antioxidants like lutein and zeaxanthin, which support eye health.

By using extra virgin olive oil and avocado oil, you are adding healthy fats to your meal, which are known to support heart health. Plus, this dish can easily be made vegetarian and even gluten-free by swapping the pasta for a gluten-free variety.

Overall, this summer pasta is a beautiful way to nourish your body while treating your taste buds.

Preparation Time, Servings, and Nutritional Information

Total Time: 25–30 minutes

Servings: 4

Calories per Serving: 420

Macronutrients per Serving:

Protein: 12g
Carbohydrates: 55g
Fat: 18g

This makes it a satisfying yet light meal, ideal for a summer lunch or dinner.

Ingredients List

Here’s everything you need to bring this dish to life:

8 oz orecchiette pasta, cooked al dente (reserve about ½ cup pasta water)
2 tablespoons extra virgin olive oil, divided
1 tablespoon avocado oil
2 small shallots, finely diced
3 cloves garlic, minced
1 medium zucchini, diced small
1 medium yellow squash, diced small
1 cup grilled corn kernels (fresh preferred, but canned works)
¼ cup dry white wine (or substitute with vegetable broth)
2 tablespoons fresh squeezed lemon juice
2 tablespoons unsalted butter
½ cup grated Parmesan cheese
Kosher salt and cracked black pepper, to taste
Optional: A pinch of red pepper flakes for heat
Fresh basil, chiffonade (thinly sliced) for garnish

Each ingredient plays a key role in building flavor and texture, ensuring the final dish is bright, savory, and satisfying.

Step-By-Step Cooking Instructions

Follow these simple steps, and you will have a delicious meal in no time:

Cook the Pasta
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Before draining, reserve about ½ cup of pasta water. Drain the pasta, drizzle it with a little olive oil to prevent sticking, and set it aside.
Prepare the Vegetables
While the pasta cooks, heat avocado oil in a large skillet over medium heat. Add the finely diced shallots and cook until translucent, about 2–3 minutes. Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.
Sauté the Zucchini and Squash
Add the diced zucchini and squash to the skillet. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp, about 5–6 minutes.
Add the Grilled Corn
Stir in the grilled corn kernels. Season everything with salt, pepper, and, if desired, a pinch of red pepper flakes.
Deglaze and Build the Sauce
Pour the dry white wine (or vegetable broth) into the skillet to deglaze, scraping up any bits stuck to the bottom. Allow the wine to reduce by half, about 2–3 minutes. Add the fresh lemon juice.
Toss in the Pasta
Add the cooked pasta to the skillet with the vegetables and sauce. Stir everything together gently. Let the pasta and sauce cook together for another 2 minutes, adding reserved pasta water a little at a time if needed to loosen the sauce.
Finish with Butter and Parmesan
Remove the skillet from the heat and stir in the butter and Parmesan cheese. Mix until the butter melts and creates a creamy, luscious sauce that coats the pasta.
Garnish and Serve
Top the pasta with fresh basil and a little more Parmesan if desired. Serve immediately while hot.

How to Serve

This pasta is wonderfully versatile. Here are a few ideas:

Serve it as a standalone main dish for a light summer dinner.
Pair it with a side salad of mixed greens and a simple vinaigrette.
Offer some crusty bread on the side to soak up every drop of the delicious sauce.

Pairing Suggestions

While this dish is satisfying on its own, pairing it with complementary sides or drinks can elevate your meal:

Side Dishes:
A bright tomato and cucumber salad or roasted asparagus would add even more seasonal freshness.
Beverages:
Opt for sparkling water with a squeeze of lemon or a refreshing iced tea with mint.

Storage, Freezing & Reheating Instructions

If you find yourself with leftovers, here’s how to keep them tasting their best:

Storage: Place the cooled pasta in an airtight container and refrigerate for up to 4–5 days.
Freezing: Although it is best fresh, you can freeze the pasta for up to one month. Freeze it flat in a zip-top bag for best results.
Reheating: Reheat gently in a skillet with a splash of water or broth to help loosen the sauce. Stir often to avoid overcooking the vegetables.

Common Mistakes to Avoid

To ensure your pasta turns out perfectly every time, watch out for these common errors:

Overcooking the Pasta: Make sure to cook it just until al dente so it can absorb some of the sauce without getting mushy.
Skipping the Reserved Pasta Water: This starchy water helps create a silky sauce that clings to the pasta beautifully.
Crowding the Skillet: Cook the vegetables in a roomy pan to allow them to sauté rather than steam.
Overcooking the Vegetables: You want them to remain tender yet slightly crisp for the best texture.

Pro Tips

Here are a few extra tricks to make this dish shine:

Use the freshest vegetables you can find for the brightest flavor.
Grill the corn if possible; it adds a smoky, sweet depth to the dish.
Always taste and adjust seasoning at the end before serving.
Use good-quality Parmesan for the richest, nuttiest flavor.
Add a touch of extra lemon zest if you want an even more vibrant zing.

Frequently Asked Questions (FAQs)

Can I use a different type of pasta?
Yes, short shapes like penne, farfalle, or elbow macaroni work well.

What if I don’t have white wine?
Vegetable broth is a great substitute that still adds depth of flavor.

Can I use frozen corn instead of fresh?
Absolutely. Just thaw and drain it before adding to the skillet.

Is it okay to add protein to this dish?
Yes, grilled chicken, flaky fish, or sautéed tofu would all be wonderful additions.

How do I make this gluten-free?
Simply swap the orecchiette for your favorite gluten-free pasta.

How spicy does it get with red pepper flakes?
It adds just a mild kick, but you can adjust the amount to your taste.

What can I use instead of Parmesan?
Pecorino Romano is a great alternative with a similar sharpness.

Can I prep this ahead of time?
You can dice the vegetables and cook the pasta ahead to save time at dinner.

How do I prevent my sauce from being too watery?
Make sure to reduce the wine fully before adding pasta water, and add water gradually as needed.

Can I make it dairy-free?
Yes, use a dairy-free butter and leave out the Parmesan or use a plant-based cheese alternative.

Conclusion & Call to Action

There you have it — a fresh, vibrant, and incredibly easy Summer Pasta with Zucchini, Squash, and Corn that is bound to become a new seasonal favorite. It is full of bright vegetables, luscious sauce, and the kind of satisfying simplicity that summer meals are all about.

I hope you give this recipe a try soon. When you do, I would love to hear how it turned out! Feel free to leave a comment, share your experience, or even tag me if you post a photo of your beautiful pasta dish. Happy cooking!