PASTA WITH FRESH TOMATOES AND CORN
This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.
Provided by Simmi G
Categories Side Dish
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
- Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g
PASTA SALAD WITH TOMATOES AND CORN
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Provided by Katie Morford
Categories Salad Pasta Tomato Quick & Easy Lunch Parmesan Basil Corn Spring Bon Appétit San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
CREAMY CORN PASTA WITH BASIL
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.
Provided by Melissa Clark
Categories pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams
FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
PASTA WITH FRESH CORN AND TOMATO SAUCE
A fast and easy summer pasta dish, when the corn and tomatoes are fresh and ripe. Also, a wonderful dish to serve vegetarians (though not vegans)
Provided by Lezlie
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
- Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
- Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
- Drain well; toss in large heated bowl with remaining oil.
- Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
- Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
- Makes 4 main course servings or 8 appetizers.
Nutrition Facts : Calories 673.3, Fat 24.6, SaturatedFat 6.8, Cholesterol 104.9, Sodium 436.6, Carbohydrate 90.4, Fiber 4.1, Sugar 7.2, Protein 26.6
SUMMER CORN AND TOMATO PASTA
This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
- Meanwhile, in large skillet, heat the olive oil over medium heat.
- Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
- Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
- Season to taste with salt.
- Add the vegetables, butter and basil to the pasta and toss.
Nutrition Facts : Calories 622.8, Fat 18.5, SaturatedFat 6.1, Cholesterol 111, Sodium 39.1, Carbohydrate 97.6, Fiber 6.6, Sugar 6.3, Protein 19.2
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
PARMESAN PASTA AND CORN
This side dish is simple to make and can be easily doubled for a large group. I especially like it with fresh corn. Frank Hilliard, East Liverpool, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 185 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 320mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH CORN AND TOMATO FETTUCCINE
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.
FRESH CORN & TOMATO FETTUCCINE FOR TWO
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 1 tablespoon oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the red pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 433 calories, Fat 18g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 600mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.
RICOTTA, TOMATO & CORN PASTA
I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water; drain well., In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 13g protein. Diabetic Exchanges
CONCHIGLIE PASTA WITH SWEET CORN AND CHERRY TOMATOES
Fresh and just-picked flavor are the best words to describe this pasta dish. It's so sweet that our kids gobbled it up. It's also good chilled!
Provided by Patty McKay LaMaestra
Categories Pasta Main Dishes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
- Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
- Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
- Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.
Nutrition Facts : Calories 407 calories, Carbohydrate 54 g, Cholesterol 15.9 mg, Fat 15.6 g, Fiber 3.8 g, Protein 13.8 g, SaturatedFat 3.9 g, Sodium 503 mg, Sugar 3 g
FRESH CORN FETTUCCINE
I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons. , Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through., Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.
Nutrition Facts : Calories 529 calories, Fat 25g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 394mg sodium, Carbohydrate 65g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein.
PASTA WITH FRESH TOMATOES AND PINE NUTS
A nice summer time pasta meal that is very easy to make. Best made with tomatoes fresh from the garden.
Provided by VivianNP
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, combine tomatoes, garlic and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
- Cook pasta in boiling water until al dente. Drain and return to pot. Add tomato mixture and toss to combine.
- Serve sprinkled with pine nuts.
Nutrition Facts : Calories 311.7, Fat 10.6, SaturatedFat 1.3, Sodium 6.3, Carbohydrate 45.8, Fiber 2.7, Sugar 2.8, Protein 8.6
FRESH CORN AND TOMATO PASTA
Another fine recipe given to me by my boss-turned-cooking-instructor from work. It's a quick and easy veggie recipe that is a party in your mouth. The key to this one is that the corn is fresh--keep it husked until right before you cook it.
Provided by Into the Fire
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Shuck the corn removing as many of the silk strings as possible. Hold the corn end-up over a cutting board, and slice down the the side of the corn with knife to cut off sheets of kernels at a time. It's a good idea to place a towel under the cutting board to catch flying kernels.
- Heat the olive oil at medium heat in a non-stick skillet.
- Chop the onion and saute it with salt and pepper in the skillet.
- Meanwhile, heat a pot of salted water for the pasta.
- When the onion starts turning a little brown, add the fresh corn, quartered cherry tomatoes, diced garlic, and keep sauteing.
- When the water boils, add the pasta and cook while continuing to saute.
- Add butter to the corn mixture and scrape the browned bits from the skillet, optionally adding the white wine. Be sure not to overcook the vegetable mix.
- Cook at medium heat for about five minutes, and then add chopped basil and lower heat to low if the pasta is not ready.
- Drain the pasta when ready, mix in a bit of olive oil to avoid sticking, put in bowls, and spoon corn mixture on top.
Nutrition Facts : Calories 328.7, Fat 5.8, SaturatedFat 2.3, Cholesterol 7.6, Sodium 37, Carbohydrate 60.8, Fiber 4.5, Sugar 4.8, Protein 10.6
CORN AND TOMATO FRENCH PASTA
When I lived in France, people were always bringing this dish to potluck meals. It's great for when you want noodles but are out of canned tomatoes. I suggest bowtie pasta, but spaghetti works equally well. Brie, also, since it is more costly and not always on hand, can be easily substituted with cubed mozzarella. This dish is traditionally served barely lukewarm, so that the cubed cheese doesn't melt, but I prefer it hot and don't mind the melting cheese. I also like to add a spoonful of sundried tomatoes to each serving and sprinkle parmesian over the top for a nice touch.
Provided by La Gourmande
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta, drain, and allow to cool.
- Heat oil, lemon juice, and garlic in a pot.
- Add the corn and spices.
- Toss pasta with garlic and oil sauce.
- Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese.
- Serve topped with shredded parmesian and sundried tomatoes, if desired.
Nutrition Facts : Calories 1156.5, Fat 69.3, SaturatedFat 23.7, Cholesterol 195, Sodium 661.4, Carbohydrate 97.5, Fiber 6.2, Sugar 6.5, Protein 39.2
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