A great way to use up the extra zucchini of summer. Fun to serve for guests. Greek yogurt adds tang and richness.
Adapted from my favorite, Garden and Gun’s The Southern Cookbook.
1/2 cup packed chopped basil
3 cups corn kernels
1 medium shallot
1 cup halved tomatoes
½ cup freshly grated parmesan
½ cup lemon
1 lb pasta
1 cup halved cherry tomatoes
Salt and pepper
Olive oil
Cook pasta al dente according to the package directions. Reserve 1 cup of pasta water. Strain the remainder.
Meanwhile, heat olive oil in large sauté pan over medium heat; saute shallot until soft and translucent. Add 2 cups of corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add ½ teaspoon salt and ¼ teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding 1/2 cup of reserved pasta water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add remaining cup of corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and remaining pasta cooking water, tossing to coat. Cook for 1 minute. Stir in cherry tomatoes, ¼ cup of the Parmesan, ¼ cup of the basil, more salt and pepper to taste. Sprinkle with fresh lemon juice. Transfer to warm pasta bowls and garnish with more parmesan, a drizzle of olive oil and basil.
