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Lemony Zucchini Corn Pasta

Name: Lemony Zucchini Corn Pasta (Dairy-Free Gluten Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb gluten free fusilli (or pasta of choice); 1 large shallot (minced); 5 garlic cloves (minced); 1 medium zucchini (shredded); 2 ears sweet corn (kernels cut from the cob); 1 tbsp Italian seasoning; 3 tbsp nutritional yeast; ¼ tsp red pepper flakes; 1-2 cups reserved pasta water; 1 cup Plain Unsweetened Cocojune High Protein Yogurt (plus more for topping); salt and pepper (to taste); 8 oz cherry tomatoes; 1 lemon (zested); 1 tbsp lemon juice; 8-10 basil leaves (chopped)

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Lemony Zucchini Pasta... need I say more? This creamy late-summer, dairy-free pasta is made with shredded zucchini, sweet corn, cherry tomatoes, a touch of lemon, and my favorite high-protein plant-based yogurt from Cocojune. It’s light, bright, cozy, and the perfect way to say goodbye to your favorite summer produce.

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The Perfect Way to Say Goodbye to Summer!

Consider this Lemony Zucchini Corn Pasta my little goodbye love letter to summer.

It highlights some of the season’s best produce in a pasta that feels light and fresh, but still creamy and cozy enough for those first hints of fall.

We’ve got shredded zucchini, sweet corn, cherry tomatoes, fresh basil, and a burst of lemon! And a creamy lemon pasta sauce that feels rich without being heavy and is secretly high in protein.

Let’s talk about the sauce for a moment, though, because I need to break it down for you to understand just how insanely delicious it is. The sauce starts with shallot, garlic, shredded zucchini, sweet corn, and Italian seasoning. Shredding the zucchini is key because it practically melts into the pan, adding body and creaminess without leaving you with big chunks of soggy zucchini.

Making the Sauce Creamy!

Nutritional yeast adds savory, cheesy richness, red pepper flakes bring a little heat, and plenty of lemon zest with a squeeze of fresh lemon juice keeps everything bright. But what really takes this sauce to the next level is the Plain Unsweetened Cocojune High Protein Yogurt. I love using it here because it’s incredibly thick and rich with simple plant-based ingredients, so you get that luxurious texture without making the pasta feel heavy.

If this creamy, light, bright, and cozy dish loaded with late-summer produce isn’t the perfect way to say so long to our favorite season, I don’t know what is!

Easy Lemony Zucchini Pasta

Did I mention that this pasta is incredibly easy to throw together? It’s become my go-to pasta recipe for when I need dinner to feel easy, fresh, and a little special without requiring a full kitchen production.

It comes together in about 20 minutes, uses simple seasonal ingredients, and it’s also flexible. Use whatever pasta shape you love, add extra vegetables if you have them, or keep it exactly as written.

Lemony Zucchini Corn Pasta Ingredients

Every ingredient in this zucchini and lemon pasta brings something important: creaminess, brightness, sweetness, texture, or savory depth.

Gluten-Free Fusilli or Pasta of Choice: This pasta works well because the spirals catch the dreamy cream sauce beautifully; however, you can use whatever shape you have or prefer.
Shallot: Adds a soft, savory sweetness that builds the base of the sauce without overpowering the lemon or zucchini.
Garlic: For the undeniable depth and warmth every pasta should have. Five cloves might sound like a lot, but it makes the sauce taste flavorful and cozy.
Zucchini: The secret to this creamy zucchini pasta is shredded zucchini! It practically melts into the pan and helps create a silky sauce without needing heavy cream.
Sweet Corn: Another summer favorite that adds sweetness, texture and color. It pairs so well with lemon, basil, and zucchini.
Italian Seasoning: Adds herby flavor and makes the sauce taste more rounded without needing a bunch of different dried herbs.
Nutritional Yeast: Adds savory, cheesy richness without dairy. It also adds umami depth to the creamy lemon pasta sauce.
Red Pepper Flakes: Just enough heat to balance the sweet corn and creamy sauce.
Reserved Pasta Water: Non-negotiable if you ask me. Starchy pasta water helps loosen the sauce, bind everything together, and create that glossy, silky texture.
Plain Unsweetened Cocojune High Protein Yogurt: My favorite yogurt and the essential creamy element. Cocojune adds richness, tang, and protein while keeping the sauce dairy-free, fresh and high protein.
Cherry Tomatoes: They soften slightly in the pan and create juicy little bursts of flavor throughout the pasta.
Lemon Zest & Juice: The zest is where the bright, strong lemon flavor comes from without overpowering the dish, while the juice adds aroma and helps brighten the whole sauce.
Fresh Basil: For freshness, color, and that final summery finish.

How to Make Lemon Zucchini Pasta

Making this pasta is quick and easy and honestly feels like a celebration of the end of summer!

Cook the Pasta

Bring a medium pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente. Before draining, reserve at least 2 cups of pasta water. You may not need all of it, but future you will be glad you saved extra.

Start the Sauce

Heat a large pan over medium-low heat and add a splash of water or cooking oil to coat. Add the shallot and sauté for about 2 minutes, until fragrant and softened. Stir in the garlic and sauté for another 60 seconds. You want it fragrant, not browned.

Add in the Zucchini & Corn

Add the shredded zucchini and sauté until wilted but still green; this will only take a few minutes. Stir in the sweet corn and cook for 2 to 3 minutes, until vibrant yellow and just tender.

Season & Make it Creamy!

Sprinkle in the Italian seasoning, nutritional yeast, red pepper flakes, salt, and pepper. Stir so the zucchini and corn are coated in all that savory flavor. Pour in 1 cup of reserved pasta water and 1 cup of Plain Unsweetened Cocojune High Protein Yogurt. Stir until the sauce becomes creamy and smooth. Add more pasta water as needed to keep it saucy.

Add the Tomatoes

Stir in the cherry tomatoes and simmer for a few minutes, just until they soften slightly but still hold their shape. You want juicy pops of tomato, not tomato sauce. Add the lemon zest and lemon juice, then taste and adjust with more salt, pepper, or lemon if needed.

Fold in the Pasta & Serve!

Add the cooked pasta and gently fold until every piece is coated in that creamy lemon zucchini sauce. Finish with extra dollops of yogurt, fresh basil, cracked black pepper, and flaky sea salt.

How and Why to Perfectly Salt Your Pasta Water!

Salting your pasta water is one of the easiest ways to make pasta taste better from the inside out. Pasta absorbs water as it cooks, which means salted water seasons the noodles before they ever hit the sauce. If the pasta itself tastes bland, the whole dish will feel like it’s missing something, even if the sauce is delicious.

Can I Use a Different Pasta Shape?

Absolutely. Fusilli is great because the spirals catch the zucchini lemon pasta sauce, but this recipe is flexible. I still suggest using a pasta with texture rather than something like spaghetti, but it’s your choice! Rigatoni, penne or shells would be a great option! The most important thing is choosing a shape that can hold onto the sauce, because this creamy lemon pasta recipe deserves maximum sauce coverage.

The Secret to the Best Lemon Flavor: Zest vs Juice

If you want the best lemon flavor, you need both zest and juice, as they do different jobs!

Lemon zest: This gives you the bright, fragrant, almost floral lemon flavor. It’s where the lemon oils live, which means it adds tons of citrus flavor without making the sauce too acidic.
Lemon juice: This adds tartness and brightness. It cuts through the creaminess and makes the whole pasta taste fresh.

What to Serve with Lemony Zucchini Pasta

You can honestly eat this pasta on its own because it’s that delicious and filling! However, I would never say no to a crisp glass of white wine, a simple greens salad on the side, crusty toasted sourdough or something sweet for dessert! It’s also a perfect dinner to serve when you want something cozy but not too heavy.

How to Reheat Creamy Lemon Pasta

Creamy pasta thickens as it sits, especially when it uses yogurt and pasta water as the base. To reheat, add the pasta to a pan over low heat with a splash of water or dairy-free milk. Stir gently until the sauce loosens and becomes creamy again. After reheating, add a little extra lemon juice, fresh basil, black pepper, or another dollop of yogurt to bring it back to life.

Easy Creamy Zucchini Pasta Sauce FAQ

Can I make this without yogurt? You can, but the sauce will be less creamy. Try dairy-free cream, cashew cream, or blended silken tofu for a similar creamy texture.

Why shred the zucchini? Shredding the zucchini helps it create body in the sauce. Big chunks of zucchini are fine, but they won’t create the same creamy zucchini pasta texture.

Can I use frozen corn? Yes. Fresh sweet corn is ideal, but frozen corn works too. Add it straight to the pan and cook until warmed through and vibrant.

Can I skip the tomatoes? Yes. The cherry tomatoes add juicy pops of flavor, but the pasta will still be delicious without them.

How do I keep the yogurt from curdling? Keep the heat lower when adding the yogurt, stir gently, and use pasta water to help loosen the sauce. Avoid boiling the sauce once you add the yogurt.

Why is my sauce too thick? Add more reserved pasta water, a little at a time, until it loosens into a silky sauce.

Did you make this recipe?

I would love to hear about your experience! Leave a rating and review below, and then try one of these other delicious pasta recipes next:

Creamy Corn Soup Bowls

Fall Sheet Pan Gnocchi

Dairy-Free Corn and Potato Chowder

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Jackie Akerberg

Lemony Zucchini Corn Pasta (Dairy-Free Gluten Free)

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Main Course

Calories: 527

Equipment

stove

Ingredients

1 lb gluten free fusilli, or pasta of choice
1 large shallot, minced
5 garlic cloves, minced
1 medium zucchini, shredded
2 ears sweet corn, kernels cut from the cob
1 tbsp Italian seasoning
3 tbsp nutritional yeast
¼ tsp red pepper flakes
1-2 cups reserved pasta water
1 cup Plain Unsweetened Cocojune High Protein Yogurt, plus more for topping
salt and pepper, to taste
8 oz cherry tomatoes
1 lemon, zested
1 tbsp lemon juice
8-10 basil leaves, chopped

Method

Bring a medium pot of salted water to a boil. Add pasta and cook according to package; drain and reserve pasta water.
Heat a large pan over medium low heat and add a splash of water or cooking oil to coat. Add in the shallot and sauté for 2 minutes until fragrant. Add the garlic and sauté for another 60 seconds, then add in the zucchini and sauté until wilted, but still green. Add in the corn and sauté for 2-3 more minutes until vibrant yellow.
Sprinkle with seasonings and nutritional yeast and stir to combine.
Pour in 1 cup of pasta water and 1 cup of cocojune yogurt and stir to combine. Taste and generously season with salt and pepper. Add in the tomatoes and simmer, stirring occasionally, until tomatoes still hold their shape but burst slightly if pressed - just a few minutes. Add in the lemon zest and juice. Add more pasta water as needed to keep it saucy.
Pour in the pasta and gently fold to coat.
Add additional dollops of yogurt, sprinkle with fresh basil, and top with salt and pepper.

Nutrition

Serving 1servingCalories 527kcalCarbohydrates 104gProtein 21gFat 6gSaturated Fat 1gPolyunsaturated Fat 0.4gMonounsaturated Fat 0.2gTrans Fat 0.003gSodium 127mgPotassium 636mgFiber 7gSugar 7gVitamin A 567IUVitamin C 42mgCalcium 55mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Lemony Zucchini Corn Pasta