Summer Corn and Tomato Pasta
Celebrate the vibrant flavors of the season with this Summer Corn and Tomato Pasta, a light yet satisfying dish that captures the essence of warm, sunny days. Perfectly cooked linguine or spaghetti is tossed with sweet corn kernels, juicy cherry tomatoes, and a fragrant blend of garlic, lemon zest, and fresh basil, creating a burst of freshness in every bite. A touch of reserved pasta water ensures a silky, cohesive sauce, while a generous sprinkle of Parmesan cheese adds the perfect savory finish. This quick and easy recipe, ready in just 30 minutes, is ideal for weeknight dinners or casual gatherings. Pair it with a crisp glass of white wine and serve it al fresco for the ultimate summer dining experience. Keywords: summer pasta, corn and tomato pasta, easy seasonal recipes, fresh basil pasta.
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Recipe Information
Ingredients
- 12 oz linguine or spaghetti
- 1.5 cups corn kernels (from fresh ears or frozen)
- 2 cups cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 whole lemon, zested and juiced
- 0.5 cups fresh basil leaves, chopped
- 0.5 cups Parmesan cheese, grated
- 0.25 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the corn kernels to the skillet and cook for 3–4 minutes, stirring occasionally, until lightly golden.
Stir in the cherry tomatoes and cook for another 2–3 minutes, just until the tomatoes begin to soften and release their juices.
Add the lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Toss the drained pasta into the skillet with the corn and tomato mixture, using tongs to coat the pasta evenly.
Gradually add the reserved pasta cooking water, 1/4 cup at a time, to create a light, silky sauce. Continue tossing until the pasta and vegetables are well coated.
Remove the skillet from the heat. Stir in the chopped basil and half of the grated Parmesan cheese.
Divide the pasta among serving bowls. Top each serving with the remaining Parmesan cheese and more black pepper, if desired.
Serve immediately and enjoy this fresh, summery dish!
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 24.8 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1772 mg | 38% | |
*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.
