This summer vegetable spaghetti dinner is the perfect way to use up all those summer veggies! The base is spaghetti, zucchini, summer squash, corn and tomatoes and it’s all topped with a garlic lemon sauce, fresh basil and creamy burrata.
- 8 ounces spaghetti, uncooked
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 ears of corn (about 1 1/2 cups kernels)
- 1 pint assorted cherry tomatoes, each sliced in half
- 1 zucchini, sliced in half lengthwise and then into half moons
- 1 summer squash, sliced in half lengthwise and then into half moons
- 1 tablespoon unsalted butter
- 2–3 cloves garlic minced
- Juice of 1 lemon + zest (about 1 ounce juice)
- Salt and pepper, to taste
- 10 leaves of basil
- 2 4-ounce balls burrata cheese, halved
- In a large pot full of salted water, cook spaghetti according to package instructions. Drain and toss with 1 teaspoon olive oil, and set aside.
- In a large pan, heat 1 tablespoon olive oil over medium high heat. Add corn, tomatoes, zucchini, squash and heat until everything is slightly browned (about 5-7 minutes), tomatoes are blistered, and zucchini and squash are tender. Salt and pepper to taste, and remove from heat.
- In the pot you used for cooking the spaghetti, add butter and garlic over medium heat. Cook for 1-2 minutes, or until garlic is fragrant. Add lemon juice and zest, and stir to combine.
- Add cooked spaghetti and vegetables and gently stir to thoroughly combine. Turn off heat, and salt and pepper to taste. Add basil leaves and stir again to combine.
- Divide between 4 serving bowls and top each with 1/2 ball of burrata. Serve immediately and enjoy!
- Category: Dinner
- Method: Stovetop
Keywords: summer vegetable spaghetti, summer vegetable pasta, summer veggie pasta, veggie pasta dinner, zucchini and corn pasta