Summer Pasta

5 from 2 votes

This easy Summer Pasta is bursting with fresh veggies—cherry tomatoes, sweet corn, zucchini, spinach, and roasted red peppers—all tossed in a light cream sauce with spaghetti and Italian sausage for a delicious, restaurant-worthy meal at home!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American

Keyword: summer pasta

Servings: servings

Author: Chelsea Lords

Cost: $9.72

Equipment

Large cast-iron pan

Ingredients

1 tablespoon olive oil
8 ounces mild Italian sausage see note 1
8 ounces spaghetti not the entire box
2 tablespoons butter
1 (10.5-ounce) container cherry tomatoes 2 cups
1-1/2 teaspoon Italian seasoning
Salt and pepper
1 tablespoon minced garlic
1 cup fresh corn or frozen corn, see note 2
2 cups grated zucchini
1 cup roasted red pepper strips
1/2 cup heavy cream
4 cups fresh baby spinach coarsely chopped
2/3 cup grated Parmesan cheese divided, not canned Parmesan
Toppings as desired see note 3

US - Metric

Instructions

Halve cherry tomatoes (quarter if large). Coarsely chop spinach. Shuck and cut fresh corn off the cob. Drain and coarsely chop red pepper strips. Grate zucchini using a large grater. Boil a large pot of water.
Heat a large, cast-iron pan over medium-high heat. Add 1 tablespoon olive oil. Cook sausage, breaking apart, until browned (6–8 minutes). Remove sausage with a slotted spoon to a paper-towel-lined bowl. Drain excess grease if more than 2 tablespoons.
Add butter, cherry tomatoes, corn, red peppers, zucchini, and minced garlic to the pan. Season with salt/pepper (I add 3/4 teaspoon each, but add to preference), and Italian seasoning. Sauté for 5–6 minutes until most liquid evaporates.
Once water is boiling, generously salt water; I add 2 teaspoons salt. Cook pasta according to package instructions—minus 1 minute from what package indicates. Reserve some pasta water (see note 4). Drain.
Back to the sauce, reduce heat to low. Add cream and 1/3 cup Parmesan. Stir. Bring to a low simmer and simmer until thickened and cheese is melted, about 1–2 minutes. Add chopped spinach, cooked sausage, drained cooked pasta, and a squeeze of lemon (if using). Switch to tongs. Tossing constantly, gradually add the last 1/3 cup Parmesan, a tablespoon at a time, until pasta and sauce are nicely emulsified (see note 5).
Add an extra splash of cream or reserved pasta water (if needed) to thin the sauce. Toss until creamy and the sauce coats the pasta. Taste, adding extra salt/pepper if needed. Top individual plates with additional grated Parmesan and basil (add to taste) if desired. Enjoy!

Video

Notes

Note 1: Mild Italian Sausage: Use mild or spicy sausage as preferred, and remove the casings before cooking. Use half of a 19-ounce package for a meatier sauce.

Note 2: Both frozen and fresh sweet corn work well. For fresh corn, you can boil or grill it before cutting off the kernels for added crispness.

Note 3: Optional for serving: fresh basil, extra grated Parmesan, and a squeeze of lemon juice.

Note 4: Save some pasta water to thicken the sauce. Place a colander with a mug in the sink to remind you to reserve the water.

Note 5: Emulsifying: Toss the sauce with the spaghetti until it clings to the pasta. This emulsification process ensures a smooth, flavorful sauce.

Storage: This recipe is best enjoyed immediately! Leftover pasta will be softer but still flavorful. Because of the pasta and dairy in this dish, it isn’t a great candidate for freezing and thawing.

Nutrition