# Creamy Zucchini Corn Pasta

> This creamy zucchini corn pasta is creamy, with no cream, and pastalicious, with no pasta - using zucchini pasta instead. Try this healthy dish and you won't look back!

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/creamy-zucchini-corn-pasta-recipe/

- Cuisine: American
- Course: Main Dish
- Time: prep 15 min, cook 10 min, total 25 min
- Serves: 2

## Ingredients

- 2 large zucchini
- 3 tbsp coconut oil
- 1 clove garlic (minced)
- 4 green onion(s) (thinly sliced, green/white separated)
- 3 cups fresh corn kernels (about 3 ears)
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp pink peppercorns (crushed)
- 1/2 tsp korean red pepper flakes (gochugaru)
- 1 tsp lemon juice

## Instructions

1. Spiralize or julienne zucchini and set aside.
2. Heat 1 tbsp coconut oil in a pan over medium heat.
3. Add garlic and green onion whites then saute for one minute.
4. Add 2 cups corn, 1/2 cup water, salt, and pink peppercorns and cook for five minutes.
5. Transfer to food processor or blender and puree until creamy smooth.
6. Clean out the pan and heat 2 tbsp coconut oil over medium-high heat until lightly smoking.
7. Add remaining 1 cup corn and cook for two minutes gaining a nice brown to the kernels. I usually let it go for at least 90 seconds before stirring. Be careful as sometimes the kernels start to pop out of the pan.
8. Add the corn puree, 1/2 cup water, red pepper flakes and cook for 5 minutes.
9. Toss with lemon juice, green onion greens, and salt and pink peppercorns to taste before serving.

## Notes

This dish is great by itself or served with a protein. Great protein choices include scallops (as seen in picture), shrimp, and chicken!

## Nutrition per serving

- Calories: 438
- Carbohydrates: 54 g
- Protein: 12 g
- Fat: 24 g
- Saturated fat: 18 g
- Fiber: 8 g
- Sugar: 23 g
- Sodium: 645 mg