Add the corn kernels, garlic, salt, pepper and milk to the bowl of a food processor. Process until well blended, about 20 to 30 seconds, scraping down the bowl as needed. Set aside.
For the pasta:
Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, according to the package directions. Drain into a colander, reserving the pasta water.
While the pasta cooks, add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the zucchini and corn kernels and cook for about 5 to 7 minutes, until tender. Remove from the heat. Add in the corn sauce, the drained pasta and the lemon zest and mix until well combined. Add in some of the reserved pasta water to thin out and loosen the sauce as desired, then season with salt and pepper to taste. Top with fresh basil and serve.
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