Fettuccine with Basil Tomato Corn Garlic
Elevate your weeknight dinner with this vibrant and flavorful Fettuccine with Basil Tomato Corn Garlic! Bursting with the natural sweetness of fresh cherry tomatoes and corn, this pasta dish is a celebration of summer ingredients. A fragrant base of garlic sautéed in extra virgin olive oil pairs beautifully with torn basil leaves, creating a light yet irresistible sauce that clings to every strand of tender fettuccine. Finished with a touch of red pepper flakes for a subtle kick and a generous sprinkle of Parmesan cheese, this meal is effortlessly satisfying. Ready in just 30 minutes, this one-pan recipe is perfect for quick, wholesome dinners and is sure to impress your family or guests.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp extra virgin olive oil
- 4 large garlic cloves
- 2 cups cherry tomatoes
- 1 cup fresh corn kernels
- 1 cup fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 0.5 cup grated Parmesan cheese
- 0.5 cup pasta water
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic and add it to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Halve the cherry tomatoes and add them to the skillet. Stir and cook for 3-4 minutes until they start to soften and release their juices.
Add the fresh corn kernels, salt, black pepper, and red pepper flakes to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Tear or chop the fresh basil leaves and set aside a small handful for garnish. Add the rest to the skillet and stir to combine.
Add the drained fettuccine to the skillet and toss to coat in the mixture. Gradually pour in the reserved pasta water to loosen the sauce as needed.
Stir in the grated Parmesan cheese and taste for seasoning. Adjust with additional salt or pepper if necessary.
Serve the pasta in bowls, garnished with the reserved basil leaves and extra Parmesan, if desired. Enjoy!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 32.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1437 mg | 31% | |
*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.
