Pasta with Creamy Zucchini Sauce

Step 1: Bring a large pot of water to a boil with 1 tablespoon of salt.

Step 2: Cook the pasta according to the packet directions, stopping two minutes early. It should still be a little too firm in the middle.

Step 3: Scoop out a big mug of pasta cooking water and set it aside in case you need to loosen the sauce, then drain the pasta.

Step 4: Melt the butter in a large skillet or pot over medium-high heat.

Step 5: Add the garlic and onion. Cook for 1 1/2 minutes, until the onion is slightly golden.

Step 6: Add the zucchini and cook for 1 minute. Add the salt and pepper, then stir for 2 minutes, until the zucchini has reduced in volume by about half.

Step 7: Stir in the cream, stock, Parmesan and corn. Bring the sauce to a simmer, reduce the heat to medium and simmer for 3 minutes. It may still look watery because the zucchini releases water; it will cook down in the next step.

Step 8: Add the pasta and toss well with two wooden spoons for 2 minutes, or until the sauce has reduced and coats the pasta instead of pooling in the skillet. If the sauce gets too thick, add a splash of the reserved pasta cooking water. The pasta finishes cooking as you toss it.

Step 9: Remove the skillet from the heat and serve immediately, garnished with extra Parmesan.