A quick and simple creamy pasta recipe using summer squash and fresh corn that's ready in under 30 minutes.
Bring a large pot of salted water to a boil and cook pasta according to package instruction until al dente. Reserve 1/4 cup of pasta water before draining.
Meanwhile, in a large skillet, melt the butter on medium heat. Once the butter starts foaming and bubbling slightly, add the yellow squash and season with 1/2 tsp salt. Cook while stirring occasionally until the squash has softened and caramelized around the edges (~3-5 minutes).
Push the squash to one side of the pan and add the corn and garlic to the other side. Season the corn with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and cook separately for 2-3 minutes until golden. Turn the heat down to low-medium, stir the heavy cream into the skillet, and give everything a good mix until evenly incorporated.
Bring the sauce up to a simmer, stir in the Parmesan cheese, and add in the cooked pasta and 2 tbsp of the reserved pasta water immediately. Stir the pasta until everything is evenly coated and sauce has thickened. If you need to thin out the sauce, add in the remaining pasta water.
Serve immediately and top with chopped parsley.