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Summer Corn and Tomato Pasta

Summer Corn and Tomato Pasta

Yunhee Kim enlarge

By: Every Day with Rachael Ray Staff


people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out
Wine Pairing Icon

PAIR WITH:

Geyser Peak Winery Alexander Valley Chardonnay 2004 (California)


  • 4 Servings
  • Prep 15 min
  • Cook 20 min

Ingredients:

  • Salt
  • 1 pound bow-tie pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 pint cherry tomatoes
  • 3 ears fresh corn, kernels cut off
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh basil leaves, torn into pieces

Dress it up
Give this pasta a fancy twist by tossing in cooked lobster or shrimp.

Directions:

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.

  2. Meanwhile, in a 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.

  3. Add the vegetables, butter and basil to the pasta and toss.

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