Summer Pasta with Corn Tomatoes and Basil
Capture the essence of summer on your plate with this vibrant Summer Pasta with Corn, Tomatoes, and Basil. Bursting with sweet corn kernels, juicy cherry tomatoes, and fragrant fresh basil, this simple yet sophisticated dish celebrates the freshest seasonal ingredients. Tossed with al dente spaghetti, a hint of zesty lemon, and a touch of Parmesan, it balances bright flavors with a light, silky sauce made from olive oil and reserved pasta water. Ready in just 35 minutes, this one-pan wonder is perfect for busy weeknights or casual outdoor gatherings. Whether served as a main course or a side, this pasta is a celebration of summer's finest produce in every bite.
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Recipe Information
Ingredients
- 12 oz dried spaghetti or linguine
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1.5 cups sweet corn kernels (from about 2 ears)
- 2 cups cherry or grape tomatoes, halved
- 0.5 cup fresh basil leaves, torn
- 0.5 cup Parmesan cheese, grated
- 1 lemon (zest and juice)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 1 cup pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to let it burn.
Add the sweet corn kernels to the skillet and cook for 3-4 minutes, stirring occasionally, until they are tender and slightly golden.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes, allowing them to soften slightly but still retain their shape.
Reduce the heat to low. Add the drained pasta to the skillet along with the remaining tablespoon of olive oil, salt, black pepper, and optional red pepper flakes. Toss to combine.
Pour in about 1/2 cup of the reserved pasta cooking water to loosen the mixture and create a light sauce. Add more water as needed, a few tablespoons at a time.
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and half of the torn basil leaves, tossing gently to combine.
Transfer the pasta to serving bowls and top each portion with a generous sprinkle of grated Parmesan cheese and the remaining basil leaves.
Serve immediately and enjoy this fresh, summery dish!
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 326.3 g | 119% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 23.5 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1884 mg | 40% | |
*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.
