Rating: 3.5 stars
184 Ratings
  • 5 star values: 61
  • 4 star values: 51
  • 3 star values: 34
  • 2 star values: 25
  • 1 star values: 13


Credit: Gentl & Hyers

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.

  • Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.

  • Heat the oil in a large skillet over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.

  • Add the cooked corn, tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).

  • Serve sprinkled with the oregano, walnuts, and goat cheese.

Nutrition Facts

715 calories; fat 31g; saturated fat 9g; cholesterol 22mg; sodium 541mg; protein 25g; carbohydrates 92g; sugars 13g; fiber 9g; iron 6mg; calcium 174mg.