Updated 11.26.25
Springtime is about to change into summer time, so we ditch our thicker clothes for light summer dresses, we switch from eating in to eating out, and our choice of dishes goes from comfort food to fresh ingredients.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pasta – my choice for this recipe is the rotelle or wagon wheel pasta. A little light fun.
- Summer squash
- Zucchini
- Fresh corn – if you can’t find fresh corn, you can easily substitute with corn from a can.
- Parmigiano Reggiano cheese
- Tarragon – a herb with a flavor and aroma reminiscent of anise.
- Mint – another fragrant herb.
How to Make Rotelle Pasta with Squash and Corn
- Step 1 – Prepare the ingredients
- Cook the pasta according to the directions on the packaging.
- Wash and thinly slice the summer squash and zucchini.
- Boil water and salt in a pan (large enough to hold the ear of corn). Cook for about 10 minutes.
Step 2 – Heat oil in a deep skillet, add slices of squash and zucchini and saute for about 5-7 minutes on medium high heat, until softened.
Step 3 – Add garlic, white wine, corn kernels, cooked pasta, salt & pepper, grated Parmigiano Reggiano cheese. Cook a few minutes on low heat until the pasta is well coated. Add pasta water if needed.
Step 3 – Garnish with finely chopped tarragon and mint and divide over 2 plates or bowls. Enjoy!
Other Light Pasta Recipe to Try
Rotelle Pasta with Squash and Corn
Pin Recipe FacebookIngredients
- 4 ounces pasta
- 1 summer squash, sliced
- 1 small zucchini, sliced
- 1/2 clove garlic, or 1/2 teaspoon garlic paste
- 1 ear corn
- 1/4 cup white wine (NOTE 1)
- 1/4 cup Parmigiano Reggiano (NOTE 2), grated
- tarragon, finely chopped
- mint, finely chopped
Instructions
- Cook the pasta according to the directions on the packaging.
- Wash and thinly slice the summer squash and zucchini.
- Boil water and salt in a pan (large enough to hold to ears of corn). Add the ears and cook for about 10 minutes.
- Heat oil in a deep skillet, add slices of summer squash and zucchini and cook for about 5-7 minutes until softened.
- Add garlic, white wine, corn kernels, cooked pasta, salt & pepper, grated Parmigiano Reggiano cheese.
- Cook a few minutes on low heat until the pasta is well coated. Add pasta water if needed.
- Garnish with finely chopped tarragon and mint and divide over 2 plates or bowls.
- Enjoy!
Notes
- You can use vegetable or chicken stock instead.
- Find a vegan cheese and this recipe is vegan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.