Pasta with Fresh Tomatoes and Corn

Pasta with Fresh Tomatoes and Corn

71 Reviews 13 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
simmig
Recipe by  simmig

“This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.”

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Ingredients

Adjust Servings

Original recipe yields 3 to 4 servings

Directions

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

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Reviews (71)

Rate This Recipe
BRBEBE
60

BRBEBE

This was great! Used cherry tomatoes cut in half, 2 ears corn on the cob, cut off. Did not have red wine vinegar, used Balsamic,vidalia onions.You could use any small pasta, followed directions for rest of recipe..yum. Great with all the fresh summer produce.

BLINKNOODLE
44

BLINKNOODLE

Yummy. A tasty summer dish - hot or cold. I modified the dish slightly, but it turned out well. I used more corn (2 cups) and threw in an entire 19 oz can of black beans. I also used fresh instead of dried basil (1/2 cup). Instead of parmesan, I used feta with pleasing results. I also used way less oil (only 1 tbsp). Otherwise pretty tasty.. I'd wait for the summer tomatoes for this dish. :)

MICKE
39

MICKE

Wow!! Kids raved and hubby loved it! I was out of green onions, so I added 1/4 tsp dried minced onion. Used rotini for the pasta, and of course added a little garlic powder cause everything's better with garlic! Thanks for the great, quick recipe.

More Reviews

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 440 cal
  • 22%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 53.8 g
  • 17%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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