Mini Farfalle with Tomatoes and Corn
Brighten up your dinner table with this vibrant and satisfying Mini Farfalle with Tomatoes and Corn! This quick and easy recipe combines tender, bite-sized farfalle pasta with juicy cherry tomatoes, sweet fresh corn kernels, and fragrant basil for a burst of summery flavor in every bite. A touch of garlic, lemon zest, and optional red pepper flakes adds depth, while a sprinkle of Parmesan cheese ties it all together with creamy, savory goodness. Ready in just 30 minutes and featuring wholesome, fresh ingredients, this dish is perfect for weeknight meals or casual entertaining. Serve it as a flavorful vegetarian main course or as a versatile side—your guests will be coming back for seconds!
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Recipe Information
Ingredients
- 12 ounces Mini farfalle pasta
- 2 cups Cherry tomatoes
- 1.5 cups Fresh corn kernels (from about 2 ears of corn)
- 3 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 cups Fresh basil leaves, chopped
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Lemon zest
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the mini farfalle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 5-6 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the fresh corn kernels to the skillet and cook for another 3-4 minutes, stirring frequently, until the corn is tender.
Season the mixture with salt, black pepper, and red pepper flakes (if using). Stir in the lemon zest.
Add the cooked pasta to the skillet along with the reserved pasta water and the remaining tablespoon of olive oil. Toss to combine and coat the pasta evenly with the tomato and corn mixture.
Remove the skillet from heat and stir in the chopped basil leaves.
Serve warm, sprinkled with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 26.7 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1938 mg | 41% | |
*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.
