Pasta with Beans Basil Corn
Transform your weeknight dinners with this vibrant and satisfying Pasta with Beans, Basil, and Corn recipe. Combining tender al dente pasta with hearty white beans, sweet bursts of corn, and juicy cherry tomatoes, this dish is a celebration of simple, wholesome ingredients. Infused with the aromatic flair of garlic and fresh basil, it’s a Mediterranean-inspired meal that’s perfect for vegetarians. A light deglaze with vegetable broth creates a silky sauce, while optional Parmesan and red pepper flakes add customizable layers of flavor. Ready in just 30 minutes, this one-pan recipe is both quick and nutritious, making it ideal for busy weeknights. Whether served as a main dish or a side, it’s a pasta recipe you’ll savor again and again!
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Recipe Information
Ingredients
- 12 oz Pasta (penne, fusilli, or your choice)
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1.5 cups Cooked or canned white beans (e.g., cannellini or great northern)
- 1 cup Frozen or fresh corn kernels
- 1 cup Cherry tomatoes, halved
- 0.5 cup Fresh basil leaves, chopped
- 0.25 cup Parmesan cheese, grated (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 0.25 cup Water or vegetable broth
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Stir in the white beans and corn kernels. Cook for 3-4 minutes until the corn is tender and the beans are heated through.
Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.
Pour in the water or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer for 1-2 minutes.
Add the cooked pasta to the skillet and toss to combine. If the mixture feels dry, stir in a few tablespoons of the reserved pasta water until the desired consistency is reached.
Stir in the chopped basil, salt, and black pepper, mixing well.
Optionally add red pepper flakes for a touch of heat, and sprinkle with grated Parmesan cheese, if desired.
Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 21.7 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3067 mg | 65% | |
*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.
