Pasta with Silky Corn, Zucchini, and Pesto Sauce

Creamy Corn and Zucchini Pesto Pasta

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

A vibrant and summery pasta featuring corn and zucchini in a rich basil pesto and parmesan sauce!

Ingredients

• 8 ounces pasta (gluten-free for gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup onion, chopped
• 2 cups corn, removed from the cob
• 2 medium zucchini, cut into slices
• 3 cloves garlic, minced
• 1 cup cottage cheese, blended
• 1/4 cup parmigiano reggiano (parmesan cheese), shredded
• 1/2 cup basil pesto

Directions

1. Begin preparing the pasta according to the package instructions.
2. In the meantime, heat the oil and melt the butter in a large saucepan over medium heat, then add the onions, zucchini, and corn, cooking until soft, approximately 10 minutes.
3. Add the garlic, stir, and cook until fragrant before turning off the heat.
4. Incorporate the cottage cheese, parmesan, and pesto into the vegetable mixture.
5. Once the pasta is fully cooked, drain it, reserving 1-2 cups of the cooking water.
6. Combine the pasta with the vegetable sauce, adding enough of the reserved water to achieve the desired sauce consistency and enjoy!

Option: Substitute the cottage cheese with heavy cream, plain yogurt, or sour cream.
Option: Include sun-dried tomatoes, sliced thinly.