Creamy Corn Pasta with Zucchini and Basil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fusilli pasta tossed with a creamy corn sauce, sautéed zucchini, red onion, fresh basil, and lemon. It's light yet velvety with sweet corn as the star, celebrating summer vegetables. A satisfying vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups fresh corn kernels
- 1 clove garlic (roughly chopped)
- 1/4 teaspoon salt
- Pinch of pepper
- 1/3 cup milk
- 8 ounces fusilli pasta
- 1 1/2 tablespoons olive oil
- 1 medium red onion (chopped)
- 1 medium zucchini (chopped)
- 3/4 cup fresh corn kernels
- 1 teaspoon lemon zest
- Salt and pepper (to taste)
- Chopped fresh basil (for serving)
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 17m
- Sodium
- 356mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.