Grilled Zucchini and Corn Pasta with Parmesan

This is my favorite recipe of the summer.

It’s a pasta dish – which makes it an automatic winner in my book – made richly flavorful with olive oil, white wine, and plenty of savory, salty, freshly grated parmesan cheese.

And it’s loaded with the best, crisp flavors of late summer: sweet corn, zucchini, and fresh basil.

To keep things really quick and simple, I cook the fresh veggies in one large foil packet on the grill (my go-to method of cooking for lazy summer days!) and mix them in with freshly cooked pasta.

Then I add plenty of parmesan, which melts and melds with the hot veggies in the most addicting and delicious way.

It’s an elegant looking, very tasty dish that’s ready in about 25 minutes.

One of the funny things that I’ve experienced while running this recipe site is the fact that once a dish is published – no matter how much I may have loved it –  I’m not likely to make it ever again.

I have too many new post ideas to test out and fine-tune – there aren’t enough meals in the day to look back!

But I just might find some excuses to make this dish a few more times.

There are only so many days of warm weather left to savor, and this is just my kind of summer recipe!

Here is the complete, printable recipe:

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Grilled Zucchini and Corn Pasta with Parmesan

 

Author: The Scrumptious Pumpkin

Nutrition Information

• Serving size: 4
• Calories: 380

• Fat: 17.1g
• Saturated fat: 3.5g
• Carbohydrates: 46g
• Sugar: 4.2g
• Sodium: 129mg
• Fiber: 5.7g
• Protein: 12.9g
• Cholesterol: 11mg

Recipe type: Pasta Dish (a vegetarian, clean, whole, plant-strong recipe)

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RECIPE WELLNESS BENEFITS:
Fiber (from whole wheat pasta and sweet corn) - regulates and slows feelings of
hunger, rids the body of toxins
Folate (from zucchini) - supports a healthy-fuctioning heart, boosts brain function
Lutein (from sweet corn) - supports sharp, clear vision
Monounsaturated fats (from olive oil) - heart-healthy fats that help lower
cholesterol and control insulin levels in the body
Polyphenols (from olive oil) - an antioxidant that protects cells from damage
Potassium (from zucchini) - maintains hydrated, smooth, supple skin
Vitamin C (from zucchini and sweet corn) - detoxes the body, protects against free
radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin
Vitamin E (from olive oil) - a potent antioxidant for a strong immune system, healthy
vision, and clear and smooth skin

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

Yield: 4 servings

Difficulty: Easy

Ingredients

• 6 ounces whole wheat fusilli
• 1 shallot, diced
• 1 organic zucchini, quartered lengthwise and thinly sliced
• 1½ cups organic sweet corn kernels (frozen or fresh from the cob)
• 1½ tablespoons plus 2 tablespoons extra virgin olive oil
• 3 tablespoons white wine
• ⅔ cup parmesan, freshly grated
• 3 tablespoons fresh basil, chopped
• Salt and freshly ground black pepper

Instructions

1. Boil a large pot of water. Salt the water and add the fusilli. Cook until just al dente, about 7 minutes, and drain.
2. Meanwhile, as water is boiling, prepare grill for medium heat (about 400 degrees F).
3. Tear off a large sheet of aluminum foil, about 10 inches in length. Fold in half to create a fold line, then open, like a book. Arrange the shallot, zucchini and corn in the center of the left half of foil, near the fold line.
4. Fold up the sides of the left half of the foil, creating a ’bowl’ that contains the vegetables. Add the white wine and 1½ tablespoons of olive oil. Season well with salt and pepper. Using hands, mix to combine ingredients.
5. Fold over the right half of the foil, covering the veggies. Carefully roll the top half of the foil together with the edges of the left half of the foil, sealing all edges and creating an air-tight packet.
6. Grill for about 10 minutes.
7. Use a spatula to remove the packets from the grill, and use kitchen shears or a knife to cut a slit through the top center of packet to fold open. Open carefully – the steam that will rise from the packet is very hot.
8. To a large mixing bowl, add the cooked veggies and cooked pasta. Add the parmesan along with 2 tablespoons of extra virgin olive oil and stir until everything is well combined. Transfer pasta to serving plates and top with plenty of freshly chopped basil.

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And here is the step-by-step:

Begin with these key ingredients.

Grab a shallot (the light, delicate onion flavor is the perfect complement to the fresh, crisp veggies in this pasta dish).

Chop off both ends, cut it in half lengthwise, then peel off the outer skin.

And dice it up.

Then cut both ends off of an organic zucchini and cut it in half lengthwise.

And thinly slice it.

Then grab a couple of cobs of sweet corn and place one cob upright in a large mixing bowl.

Slice down the cob with your knife, removing the corn kernels from the cob.

Using fresh-from-the-cob corn makes this dish taste extra special but, if you’re looking to save time, organic frozen sweet corn also works very well.

Also chop up some fresh basil leaves.

And grate plenty of parmesan cheese (using a real Parmigiano-Reggiano makes all the difference in the flavor of this dish!)

Next, begin boiling a large pot of water.

Salt the water and add some whole wheat fusilli pasta (or substitute with another light pasta, such a farfalle (bow tie pasta) or capellini (angel hair pasta)).

Cook until just al dente and drain.

Meanwhile, as the pasta water is boiling, prepare the grill for medium heat (about 400 degrees F).

Tear off a large sheet of aluminum foil, about 10 inches in length.

Then fold it in half to create a fold line and open it, like a book.

Arrange the shallot, zucchini and corn in the center of the left half of foil, near the fold line.

Fold up the sides of the left half of the foil, creating a ’bowl’ that contains the vegetables.

Add a bit of dry white wine and some olive oil.

Then season well with salt and pepper, and mix it all up until everything is nicely coated in oil.

Fold over the right half of the foil, covering the veggies.

Carefully roll the top half of the foil together with the edges of the left half of the foil, sealing all edges and creating an air-tight packet.

Then place the packet on the grill to cook until the veggies are softened.

Use a spatula to remove the packets from the grill, and use kitchen shears or a knife to cut a slit through the top center of packet to fold open.

Open carefully – the steam that will rise from the packet is very hot.

Next, grab a large mixing bowl and add the cooked veggies, cooked pasta, and the grated parmesan.

Also add a bit of extra virgin olive oil (a good quality extra virgin olive oil is best for this recipe, since the flavor really comes through) and stir until everything is well combined.

Then serve up the pasta, topped with plenty of the freshly chopped basil!

I love the contrast of the fresh, crisp, sweet summer flavors like corn and basil combined with the rich olive oil and flavorful white wine.

And the savory parmesan that melts right into the pasta is so scrumptious!