CORN, TOMATO, AND BASIL PASTA
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
- In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
- In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
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
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.
PASTA WITH CORN, ZUCCHINI AND TOMATOES
The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
- Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
TAGLIATELLE WITH CORN AND CHERRY TOMATOES
Steps:
- Bring a large pot of well-salted water to a boil.
- Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
- While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
- Buonissimo!!
- Why We Love: Corn
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
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