I keep this recipe on repeat because it’s quick, vibrant, and incredibly satisfying. I enjoy how the lemon cuts through the richness of the cream, while the corn and tomatoes bring natural sweetness and texture. It’s the kind of pasta I can serve warm for dinner or enjoy cold the next day, and it always tastes great.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound spaghetti 4 ears corn 4 tablespoons olive oil divided 16 ounces grape tomatoes halved 4 tablespoons unsalted butter 1 large lemon zest and juice ½ cup heavy cream 12 cloves garlic minced 1½ teaspoon salt 1 teaspoon black pepper freshly ground ½ teaspoon crushed red pepper Optional garnish: basil or parsley
Directions
I begin by cooking the spaghetti in a large pot of well-salted boiling water until al dente. Once cooked, I drain it and set it aside.
While the pasta cooks, I prepare the corn. I brush the corn lightly with olive oil and cook it until tender and lightly charred, then let it cool slightly before cutting the kernels off the cob.
In a large skillet, I heat the remaining olive oil with the butter over medium heat. Once melted, I add the minced garlic, lemon zest, lemon juice, salt, black pepper, and crushed red pepper, stirring gently until fragrant. I remove the pan from the heat and stir in the heavy cream, creating a smooth, silky sauce.
I add the cooked pasta, corn kernels, and halved tomatoes to the skillet and toss everything together until well coated. I finish the dish with fresh herbs if I have them and serve immediately, either warm or at room temperature.
Servings and Timing
This recipe makes about 4 servings. I usually spend around 10 minutes prepping and about 20 minutes cooking, so it’s ready in roughly 30 minutes total.
Variations
I like to customize this pasta depending on what’s in season. Sometimes I add sautéed zucchini or spinach for extra vegetables. When I want more protein, I mix in grilled chicken or shrimp. I also enjoy swapping spaghetti for linguine, fettuccine, or a short pasta shape.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stovetop or in the microwave, adding a small splash of cream or water to loosen the sauce. I also enjoy eating it cold straight from the fridge on especially hot days.
FAQs
Can I use canned or frozen corn?
I’ve used both before. I just make sure to drain it well and cook it until lightly golden for the best flavor.
What pasta shape works best?
I prefer long pasta, but I’ve made this with penne and fusilli with great results.
Can I make this dish dairy-free?
I’ve replaced the butter with olive oil and used a dairy-free cream alternative successfully.
Is this pasta good served cold?
Yes, I actually love it chilled, especially during summer.
How do I avoid overcooking the garlic?
I keep the heat moderate and remove the pan from the heat before adding the cream.
Can I reduce the lemon flavor?
I start with less lemon juice and add more gradually until it tastes right to me.
What herbs pair well with this dish?
I usually use basil or parsley, but chives and dill also work nicely.
Can I make this ahead of time?
I sometimes prepare it a few hours ahead and store it in the fridge until serving.
Does this recipe work for meal prep?
I think it’s great for meal prep because it keeps its flavor and texture well.
Can I make it spicier?
When I want extra heat, I add more crushed red pepper or a pinch of chili flakes.
Conclusion
I love this Summer Pasta because it’s simple, fresh, and full of flavor without feeling heavy. It’s one of those easy recipes I rely on when I want a quick meal that still feels special, and it always reminds me why seasonal cooking is so enjoyable.
