Take-out Tuesday, Summer Angel Hair Alfredo with Corn & Zucchini

the Painted Apron

7 years ago

Happy “Sneak Some Zucchini on your Neighbor’s Porch Day!”

Yep, there really is such a day!

And it’s today, August 8

Read all about it here

There are a gazillion things you can do with zucchini, like Zucchini Hassleback Heros

This is another great one~ and a perfect summer dish,

thin pasta married with garden fresh vegetables and just enough creamy sauce to make it irresistible but not decadent

And you can serve it straight from the skillet or make it ahead of time and reheat later

This summer pasta is a version of the Creamy Corn Carbonara I fell in love with last summer

Today’s recipe has zucchini instead of Brussels Sprouts and no bacon…but of course you can always add bacon!

Or mix in rostisserie chicken, ham, sausage, whatever floats your boat 🛶

Use fresh sweet corn if you can, but frozen will work too

You can scrape milk from the cobs into the pan with the back of a spoon for part of the liquid

I took a few liberties with the photos, borrowing from the Carbonara post, because I didn’t take any during this prep 😳

So if you see a Brussels Sprout, just pretend it’s a zucchini piece 😅

This dish is so good, my mouth is watering as I write this…

Fresh veggies with pasta and a cheesy creamy sauce…sigh…

Summer Angel Hair Alfredo

Course Main Course, Side Dish

Cuisine American, Italian

Keyword Angel Hair Pasta, Squash Alfredo with noodles, Summer pasta, yellow squash, zucchini

Prep Time 20

Servings 3

Ingredients

2-3 ears fresh corn cut from cobs
1 medium zucchini
1/2 large sweet onion diced
1/4-1/2 cup half and half
2 oz fresh Parmesan shavings plus more for garnish if desired
salt and pepper
4-6 oz Angel hair pasta or thin spaghetti
1 T olive oil
1 T butter
fresh basil or parsley for garnish optional

Instructions

Bring water to a boil in a large sauce pan. Add a generous amount of salt to water. Add pasta, stir down into water and cover. Turn burner off and let pan sit on burner. Pasta will cook while you prepare the sauce.
Sauté onion in olive oil and butter until softened and add zucchini. Cook over medium high heat until zucchini softens and begins to brown. Add corn and cook a few more minutes.
Reduce heat to medium low. Season with salt and pepper. Add 1/4 cup cream and Parmesan. Stir and simmer until cheese melts and sauce forms, adding more cream if needed to reach desired consistency.
Drain pasta, reserving a little of the pasta water*, and add to skillet with vegetables and sauce. Add more cream and cheese if desired. Serve immediately or transfer to a greased casserole dish, cover and refrigerate. Bake refrigerated dish covered at 325 degrees for 30 minutes or until hot. Serves 3-4

Notes

*use pasta water instead of cream or with cream to thin out the sauce

It’s great leftover too!

You might also like this Salami Carbonara which has a sauce based on eggs rather than cream

Creamy Corn Carbonara

These quick pastas make a wonderful supper any time of year!

Don’t forget to put zucchini on someone’s porch today with a copy of this recipe!

News: My friend Ricki Jill, formerly Art@Home, had some technical glitches when she revamped her blog into it’s new look and title The Sketchy Reader

She is a fantastic artist and does wonderful, honest book reviews that you don’t want to miss~

Please pop over and give her some love, she lost her blog followers when she made the changes, so be sure to sign up again to follow her here