Instructions

• Bring a large pot of salted water to a boil.
• Cook the pasta according to the packet directions, stopping 2 minutes early so it remains slightly firm. Reserve a large mug of pasta water, then drain.
• Melt the butter in a large skillet or pot over medium-high heat.
• Add the garlic and onion and cook for about 1 1/2 minutes, until the onion is lightly golden.
• Add the zucchini and cook for 1 minute. Add the salt and pepper, then stir for 2 minutes until the zucchini reduces by about half.
• Stir in the cream, stock, Parmesan, and corn. Bring to a simmer, reduce the heat to medium, and simmer for 3 minutes.
• Add the pasta and toss with two wooden spoons for about 2 minutes, until the sauce coats the strands. Add a splash of reserved pasta water if it becomes too thick.
• Remove from the heat and serve immediately with extra Parmesan.