This easy Summer Pasta is light and fresh with veggies, creamy sauce, spaghetti, and Italian sausage for a restaurant-quality meal at home!

Next time, try a refreshing summer pasta salad like Mediterranean Pasta SaladMexican Street Corn Pasta Salad, or Italian Pasta Salad.

Overhead image of Summer Pasta

Summer Pasta Recipe

With lots of zucchini from my parents’ garden and a pasta craving, I decided to make the perfect pasta recipe. After some testing, I created a dish that will be a favorite in our house forever.

This pasta is full of flavor and fresh summer veggies—crisp corn, roasted red peppers, shredded zucchini, baby spinach, and sweet cherry tomatoes. The light cream sauce feels fancy, with the zucchini and tomato juice making it saucy without needing too much cream or butter.

Quick Tip

Check out some other favorite summer pasta recipes like Broccoli Pasta, Corn and Sausage Pasta, or Zucchini Pasta Sauce.

Process shots-- images of sausage being cooked

Ingredients

Some of the ingredients in this Summer Pasta are worth diving deeper into:

  • Mild sausage: Choose mild or spicy sausage, both are great. Remove the casings before cooking.
  • Corn: Fresh or frozen sweet corn both work well.
  • Cherry tomatoes: Cherry tomatoes are a must for their sweetness and juiciness.
  • Roasted red pepper strips: Use ready-to-use, chopped strips from near the canned pasta sauces or artichoke hearts to save time.
  • Parmesan cheese: Grate a block of Parm using the small holes of a grater for the right amount and the best melt.
  • Heavy cream: Don’t swap out the heavy cream; it adds a rich, thick texture.
  • Basil: Optional, but it adds fresh flavor at the end.
Process shots of Summer Pasta-- images of all the veggies being added to the pan and then it all being sautéed, then cream and cheese being added.

How To Make Summer Pasta With Zucchini

Here are my top tips for this Summer Pasta recipe:

  1. Salt the pasta water: Make sure to salt the water—this is your only chance to season the spaghetti.
  2. Use 8 oz of pasta: This Summer Pasta works best with 8 ounces. Using 16 will leave too much pasta for the sauce.
  3. Add more sauce if needed: If the pasta soaks up too much sauce or you want more, just add a splash of the pasta water you saved.

Quick Tip

Do you struggle to remember to pull out pasta water before draining the pasta? I know I do! Here’s a trick: Place the colander in the sink with a mug or heat-safe measuring cup in the center. When you go to drain the pasta, you’ll be reminded to pull out some water first!

Process shots-- images of the spinach, sausage, and pasta being added to the pan

Storage

Summer Pasta Storage

This recipe is best right after the sauce is mixed in.

You can store leftovers, but you may need to add more cream when reheating. The pasta will be softer but still flavorful. It’s not ideal for freezing due to the pasta and dairy.

Overhead image of Summer Pasta

More Summer-Inspired Dishes:

5 from 1 vote

Summer Pasta

This easy Summer Pasta is bursting with fresh veggies—cherry tomatoes, sweet corn, zucchini, spinach, and roasted red peppers—all tossed in a light cream sauce with spaghetti and Italian sausage for a delicious, restaurant-worthy meal at home!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mild Italian sausage see note 1
  • 8 ounces spaghetti not the entire box
  • 2 tablespoons butter
  • 1 (10.5-ounce) container cherry tomatoes 2 cups
  • 1-1/2 teaspoon Italian seasoning
  • Salt and pepper
  • 1 tablespoon minced garlic
  • 1 cup fresh corn or frozen corn, see note 2
  • 2 cups grated zucchini
  • 1 cup roasted red pepper strips
  • 1/2 cup heavy cream
  • 4 cups fresh baby spinach coarsely chopped
  • 2/3 cup grated Parmesan cheese divided, not canned Parmesan
  • Toppings as desired see note 3

Instructions 

  • Halve cherry tomatoes (quarter if large). Coarsely chop spinach. Shuck and cut fresh corn off the cob. Drain and coarsely chop red pepper strips. Grate zucchini using a large grater. Boil a large pot of water.
  • Heat a large, cast-iron pan over medium-high heat. Add 1 tablespoon olive oil. Cook sausage, breaking apart, until browned (6–8 minutes). Remove sausage with a slotted spoon to a paper-towel-lined bowl. Drain excess grease if more than 2 tablespoons.
  • Add butter, cherry tomatoes, corn, red peppers, zucchini, and minced garlic to the pan. Season with salt/pepper (I add 3/4 teaspoon each, but add to preference), and Italian seasoning. Sauté for 5–6 minutes until most liquid evaporates.
  • Once water is boiling, generously salt water; I add 2 teaspoons salt. Cook pasta according to package instructions—minus 1 minute from what package indicates. Reserve some pasta water (see note 4). Drain.
  • Back to the sauce, reduce heat to low. Add cream and 1/3 cup Parmesan. Stir. Bring to a low simmer and simmer until thickened and cheese is melted, about 1–2 minutes. Add chopped spinach, cooked sausage, drained cooked pasta, and a squeeze of lemon (if using). Switch to tongs. Tossing constantly, gradually add the last 1/3 cup Parmesan, a tablespoon at a time, until pasta and sauce are nicely emulsified (see note 5).
  • Add an extra splash of cream or reserved pasta water (if needed) to thin the sauce. Toss until creamy and the sauce coats the pasta. Taste, adding extra salt/pepper if needed. Top individual plates with additional grated Parmesan and basil (add to taste) if desired. Enjoy!

Video

Recipe Notes

Note 1: Mild Italian Sausage: Use mild or spicy sausage as preferred, and remove the casings before cooking. Use half of a 19-ounce package for a meatier sauce.
Note 2: Both frozen and fresh sweet corn work well. For fresh corn, you can boil or grill it before cutting off the kernels for added crispness.
Note 3: Optional for serving: fresh basil, extra grated Parmesan, and a squeeze of lemon juice.
Note 4: Save some pasta water to thicken the sauce. Place a colander with a mug in the sink to remind you to reserve the water.
Note 5: Emulsifying: Toss the sauce with the spaghetti until it clings to the pasta. This emulsification process ensures a smooth, flavorful sauce.
Storage: This recipe is best enjoyed immediately! Leftover pasta will be softer but still flavorful. Because of the pasta and dairy in this dish, it isn’t a great candidate for freezing and thawing.

Nutrition

Serving: 1serving | Calories: 654kcal | Carbohydrates: 56.1g | Protein: 24.1g | Fat: 37.7g | Cholesterol: 84.8mg | Sodium: 680.5mg | Fiber: 4.6g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 1 vote

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2 Comments

  1. Kim Ironmonger says:

    5 stars
    I made this tonight and it was so incredibly flavourful!! Definitely a keeper and will be making again!! Delish! I added about 2/3 of a cup of Parmesan cheese.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks Kim! ๐Ÿ™‚