PASTA WITH FRESH TOMATOES AND CORN
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.
Provided by Simmi G
Categories Side Dish
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- 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.
- Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g
CORN, TOMATO, AND BASIL PASTA
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
- In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
- In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
TAGLIATELLE WITH CORN AND CHERRY TOMATOES
Steps:
- Bring a large pot of well-salted water to a boil.
- Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
- While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
- Buonissimo!!
- Why We Love: Corn
LITTLENECKS, ROASTED CORN, CHORIZO AND TOMATOES OVER SPAGHETTI
Steps:
- Have a pot of boiling salted water ready for cooking the spaghetti.
- Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic. Add the clam broth and wine and cover.
- At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes. Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce.
- When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute. Turn off the heat and cover for another minute. Add the pasta and a small amount of hot pasta water if needed and toss. Add some fresh basil to garnish and serve immediately.
PASTA SALAD WITH TOMATOES AND CORN
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Provided by Katie Morford
Categories Salad Pasta Tomato Quick & Easy Lunch Parmesan Basil Corn Spring Bon Appétit San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.
CREAMY CORN AND TOMATO PASTA SALAD
Enjoy best-of-summer flavors all year long with this corn and tomato pasta salad in a sour cream-and-chive dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. About 3 minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
PASTA WITH CORN, ZUCCHINI AND TOMATOES
The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
- Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams
CORN AND TOMATO PASTA SALAD
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
- Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
- Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
- Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
CORN AND TOMATO FRENCH PASTA
When I lived in France, people were always bringing this dish to potluck meals. It's great for when you want noodles but are out of canned tomatoes. I suggest bowtie pasta, but spaghetti works equally well. Brie, also, since it is more costly and not always on hand, can be easily substituted with cubed mozzarella. This dish is traditionally served barely lukewarm, so that the cubed cheese doesn't melt, but I prefer it hot and don't mind the melting cheese. I also like to add a spoonful of sundried tomatoes to each serving and sprinkle parmesian over the top for a nice touch.
Provided by La Gourmande
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta, drain, and allow to cool.
- Heat oil, lemon juice, and garlic in a pot.
- Add the corn and spices.
- Toss pasta with garlic and oil sauce.
- Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese.
- Serve topped with shredded parmesian and sundried tomatoes, if desired.
Nutrition Facts : Calories 1156.5, Fat 69.3, SaturatedFat 23.7, Cholesterol 195, Sodium 661.4, Carbohydrate 97.5, Fiber 6.2, Sugar 6.5, Protein 39.2
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
CONCHIGLIE PASTA WITH SWEET CORN AND CHERRY TOMATOES
Fresh and just-picked flavor are the best words to describe this pasta dish. It's so sweet that our kids gobbled it up. It's also good chilled!
Provided by Patty McKay LaMaestra
Categories Pasta Main Dishes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
- Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
- Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
- Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.
Nutrition Facts : Calories 407 calories, Carbohydrate 54 g, Cholesterol 15.9 mg, Fat 15.6 g, Fiber 3.8 g, Protein 13.8 g, SaturatedFat 3.9 g, Sodium 503 mg, Sugar 3 g
SUMMER PASTA WITH CORN, TOMATOES, AND BASIL
Make and share this Summer Pasta With Corn, Tomatoes, and Basil recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.
- Add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.
- Let sit at room temperature for 15 minutes or longer.
- Meanwhile, bring a large pot of water to a boil.
- Add in 1 tablespoon salt; gradually add the pasta; stir to make sure the pasta doesn't stick to the bottom of the pan.
- Cook until al dente, firm to the bite, and drain.
- Toss the pasta with the tomato/corn mixture; serve.
Nutrition Facts : Calories 435.4, Fat 5.7, SaturatedFat 0.9, Sodium 20.6, Carbohydrate 83.9, Fiber 6.1, Sugar 6.4, Protein 14.4
SUMMER CORN AND TOMATO PASTA
This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
- Meanwhile, in large skillet, heat the olive oil over medium heat.
- Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
- Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
- Season to taste with salt.
- Add the vegetables, butter and basil to the pasta and toss.
Nutrition Facts : Calories 622.8, Fat 18.5, SaturatedFat 6.1, Cholesterol 111, Sodium 39.1, Carbohydrate 97.6, Fiber 6.6, Sugar 6.3, Protein 19.2
PASTA WITH FRESH CORN AND TOMATO SAUCE
A fast and easy summer pasta dish, when the corn and tomatoes are fresh and ripe. Also, a wonderful dish to serve vegetarians (though not vegans)
Provided by Lezlie
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
- Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
- Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
- Drain well; toss in large heated bowl with remaining oil.
- Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
- Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
- Makes 4 main course servings or 8 appetizers.
Nutrition Facts : Calories 673.3, Fat 24.6, SaturatedFat 6.8, Cholesterol 104.9, Sodium 436.6, Carbohydrate 90.4, Fiber 4.1, Sugar 7.2, Protein 26.6
RICOTTA, TOMATO & CORN PASTA
I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water; drain well., In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 13g protein. Diabetic Exchanges
FRESH CORN & TOMATO FETTUCCINE FOR TWO
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 1 tablespoon oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the red pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 433 calories, Fat 18g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 600mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.
FRESH CORN AND TOMATO PASTA
Another fine recipe given to me by my boss-turned-cooking-instructor from work. It's a quick and easy veggie recipe that is a party in your mouth. The key to this one is that the corn is fresh--keep it husked until right before you cook it.
Provided by Into the Fire
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Shuck the corn removing as many of the silk strings as possible. Hold the corn end-up over a cutting board, and slice down the the side of the corn with knife to cut off sheets of kernels at a time. It's a good idea to place a towel under the cutting board to catch flying kernels.
- Heat the olive oil at medium heat in a non-stick skillet.
- Chop the onion and saute it with salt and pepper in the skillet.
- Meanwhile, heat a pot of salted water for the pasta.
- When the onion starts turning a little brown, add the fresh corn, quartered cherry tomatoes, diced garlic, and keep sauteing.
- When the water boils, add the pasta and cook while continuing to saute.
- Add butter to the corn mixture and scrape the browned bits from the skillet, optionally adding the white wine. Be sure not to overcook the vegetable mix.
- Cook at medium heat for about five minutes, and then add chopped basil and lower heat to low if the pasta is not ready.
- Drain the pasta when ready, mix in a bit of olive oil to avoid sticking, put in bowls, and spoon corn mixture on top.
Nutrition Facts : Calories 328.7, Fat 5.8, SaturatedFat 2.3, Cholesterol 7.6, Sodium 37, Carbohydrate 60.8, Fiber 4.5, Sugar 4.8, Protein 10.6
FRESH CORN AND TOMATO FETTUCCINE
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.
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