Corn and Tomato French Pasta
Indulge in the rustic elegance of Corn and Tomato French Pasta, a vibrant fusion dish that brings together creamy flavors and fresh produce for a delightful weeknight meal. Made with al dente penne or fusilli pasta, this recipe combines sweet caramelized corn kernels, juicy cherry tomatoes, and fragrant thyme, all brought together in a rich, velvety sauce of heavy cream and Parmesan cheese. Sautéed garlic and butter infuse the dish with savory warmth, while a touch of fresh basil adds a burst of herbaceous freshness to every bite. Perfect for casual dinners or sophisticated gatherings, this creamy pasta is both comforting and gourmet. Serve it alongside a crisp garden salad or crusty French bread, and you’ve got a dish that’s bound to impress.
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Recipe Information
Ingredients
- 400 grams Pasta (penne or fusilli)
- 250 grams Corn kernels (fresh or frozen)
- 300 grams Cherry tomatoes
- 200 ml Heavy cream
- 50 grams Grated Parmesan cheese
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 liters Water
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until they begin to caramelize slightly.
Toss in the cherry tomatoes and fresh thyme. Cook for another 5-6 minutes, stirring, until the tomatoes soften and their juices start to release.
Lower the heat and pour in the heavy cream. Stir well, allowing the mixture to simmer gently for 2-3 minutes until slightly thickened.
Mix in the grated Parmesan cheese, stirring until it melts into the sauce.
Add the cooked pasta to the skillet and toss it together with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Season with black pepper and additional salt to taste.
Remove the skillet from the heat and stir in the fresh chopped basil.
Serve the pasta warm, garnished with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3607 mg | 157% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 28.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 896 mg | 69% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
