Pasta and noodles · 30 min
Cheesy Penne with Zucchini, Corn & Basil
- 30 min
- 2–6 servings
- 635 kcal / serving
A cozy penne dish with zucchini, corn, and fresh basil folded into a tomato sauce, finished with mozzarella and Parmesan. It comes together quickly for weeknights, with a creamy-sliced cheese touch and bright herb notes.
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Ingredients
- 1 small pkgfresh basil
- ½ cupfrozen corn
- 1 clovegarlic
- ⅓ (8 oz) blockmozzarella cheese
- 1 ozParmesan cheese
- 6 ozpenne pasta
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, oregano, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring cups · measuring spoons · nonstick skillet · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small pkgfresh basil
- 1 clovegarlic
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow onions
Dairy, eggs & chilled
- ⅓ (8 oz) blockmozzarella cheese
- 1 ozParmesan cheese
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 6 ozpenne pasta
- 1 (8 oz) cantomato sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| fresh basil | 1 small pkg | 2 small pkgs | 3 small pkgs |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| mozzarella cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| penne pasta | 6 oz | 12 oz | 18 oz |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil water in a large pot, salt it, and drop in the penne. Cook until just tender, then drain and return the pasta to the pot.
- Heat a large skillet over medium heat and add a light coating of olive oil once it’s hot.
- Dice the onion and mince the garlic, then add them to the skillet and cook until the onion softens and the garlic becomes fragrant, 3–4 minutes.
- Stir in the frozen corn and cook until it’s heated through and slightly tender, about 3–4 minutes, then add the sliced zucchini and the aromatics. Sauté until the vegetables are tender and lightly golden, 6–8 minutes.
- Lower the heat and pour in the tomato sauce. Simmer a couple minutes to blend the flavors, then fold in the grated Parmesan and mozzarella and the torn basil, reserving a little basil for garnish.
- Combine the sauce and veggies with the cooked pasta in the pot or skillet, mixing until everything is coated and cheese is melted. Serve with a sprinkle of the reserved basil.
- Optional serving note: season with salt, pepper, and a pinch of crushed red pepper to taste, and enjoy.
Two tips
- Prep the basil leaves earlier and keep them dry for quick chopping just before finishing.
- Leftovers can be reheated with a splash of water or tomato sauce to loosen the dish and restore creaminess.
Nutrition per serving
- Calories
- 635 kcal
- Protein
- 29 g
- Carbs
- 84 g
- Fat
- 21 g
- Fiber
- 7 g
- Sodium
- 267 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.