Equipment
Ingredients
Pasta and Base
- 400 g dried orecchiette pasta
- 60 ml extra virgin olive oil
- 3 garlic, thinly sliced
- red pepper flakes, dried
Vegetables
- 300 g zucchini, diced small
- 150 g fresh corn kernels, raw
- 250 g cherry tomatoes, halved
Finishing
- 1 lemon, whole
- 40 g parmesan cheese, grated
- 15 g fresh basil leaves, torn
- salt
- black pepper
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil. While waiting, dice the zucchini, slice the garlic, halve the tomatoes, and cut the corn from the cob.
Add the orecchiette to the boiling water. Cook until 1 minute shy of al dente according to package directions (usually 9-11 minutes). Reserve 250ml (approx 1 cup) of starchy pasta water before draining.
While pasta cooks, heat olive oil in the large skillet over medium-high heat. Add zucchini and corn. Sauté undisturbed for 2-3 minutes to develop golden brown spots, then toss and cook for another 2 minutes.
Reduce heat to medium. Add the sliced garlic, red pepper flakes (if using), and halved cherry tomatoes. Cook for 2-3 minutes until garlic is fragrant and tomatoes just begin to soften and release their juices.
Add the drained pasta directly to the skillet along with 120ml of the reserved pasta water. Toss vigorously over medium heat for 1-2 minutes. The starch in the water will emulsify with the oil to create a creamy coating.
Remove pan from heat. Stir in the lemon zest, lemon juice, grated parmesan, and torn basil. Taste and adjust with salt and generous black pepper. If the pasta looks dry, add a splash more pasta water.
Chef's Notes
- Orecchiette ('little ears') is the ideal shape for this dish because the cup shape scoops up the corn kernels and sauce.
- Do not overcook the zucchini; retaining a slight crunch provides necessary texture contrast to the soft pasta.
- Finishing with acid (lemon juice) right at the end brightens the flavors and cuts through the starchiness of the pasta.
- For a vegan version, omit the parmesan and use a generous sprinkle of toasted breadcrumbs mixed with nutritional yeast for texture.
Storage
Refrigerator: 3 days — Vegetables may soften upon reheating.
Reheating: Reheat gently in a pan with a splash of water to re-emulsify the sauce.
