Description
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn recipe is a delightful vegetarian dish that combines the sweetness of cherry tomatoes, the smokiness of roasted red peppers, and the crunch of corn, all tossed with pasta in a flavorful sauce. It’s a perfect summer pasta that’s easy to make and bursting with fresh flavors.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as penne or rotini)
Other Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 pint cherry tomatoes (halved)
- 1 cup roasted red peppers (sliced)
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup chopped fresh basil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add Vegetables: Stir in cherry tomatoes and cook until they start to soften. Add roasted red peppers and corn, cooking until heated through.
- Season and Combine: Season with salt, pepper, and red pepper flakes. Add the cooked pasta and reserved pasta water, tossing to combine.
- Finish and Serve: Stir in Parmesan cheese and fresh basil. Serve warm with extra Parmesan on top if desired.
Notes
- This recipe is delicious warm or at room temperature.
- Add grilled chicken, shrimp, or white beans for extra protein.
- Use gluten-free pasta to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
