Summer Pasta with Roasted Corn – Perfect for Dinner
Brighten up your evenings with this delightful Summer Pasta with Roasted Corn recipe! It’s a floral symphony of flavors that’s not just delicious but incredibly easy to prepare—ideal for busy weeknights.
Brighten up your evenings with this delightful Summer Pasta with Roasted Corn recipe! It’s a floral symphony of flavors that’s not just delicious but incredibly easy to prepare—ideal for busy weeknights.
Summer Pasta with Roasted Corn
- Quick and Easy: This dish comes together in just 30 minutes.
- Flavorful and Fresh: The combination of roasted corn, fresh herbs, and pasta is a celebration of summer.
- Vegetarian-Friendly: Perfect for those looking for a meatless meal packed with nutrition.
Ingredients
- 2 cups of pasta (any shape you love)
- 1 cup of corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese (optional)
How to Make
To begin, preheat your oven to 400°F (200°C). Spread the corn kernels and diced onions on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 15 minutes or until the corn is golden brown. Meanwhile, cook the pasta according to package instructions. In a large pan, heat a little olive oil and sauté the minced garlic until fragrant. Add the roasted corn, onion, halved cherry tomatoes, and the drained pasta. Toss everything together until well combined. Serve garnished with fresh basil and a sprinkle of Parmesan cheese if desired.
Tips
- Feel free to substitute pasta with zucchini noodles for a low-carb option.
- Try adding some grilled chicken or shrimp for a protein boost.
- Experiment with different herbs like parsley or cilantro for added flavor.
Make-Ahead
This Summer Pasta can easily be prepared ahead of time. Just cook the pasta and prepare the roasted corn and veggies, then mix them together just before serving.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Although freezing is possible, the texture of the pasta may not be as enjoyable when reheated. If you choose to freeze it, do so in an airtight container for up to one month.
Reheating
Reheat in the microwave or on the stove. If it appears dry, add a dash of olive oil or a splash of broth to refresh it.
Serving Suggestions
This vibrant pasta dish pairs wonderfully with a fresh garden salad and a glass of chilled white wine. It can also serve as a side at barbecues or summer gatherings.
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Ingredients
- 2 cups pasta (any shape)
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese (optional)
Instructions
Roast the corn and onion
Preheat oven to 400°F (200°C). Spread corn kernels and diced onion on a baking sheet, drizzle with olive oil, salt, and pepper; roast for about 15 minutes.
Cook pasta
Cook pasta according to package instructions; drain when al dente.
Sauté garlic
In a large pan, sauté garlic in olive oil until fragrant.
Combine
Add roasted corn, onion, cherry tomatoes, and drained pasta; toss well.
Serve
Serve garnished with fresh basil and Parmesan if desired.
Notes
- Feel free to substitute pasta with zucchini noodles for a low-carb option.
- Try adding some grilled chicken or shrimp for a protein boost.
- Experiment with different herbs like parsley or cilantro for added flavor.
Nutrition Facts
Frequently asked questions
Can I use whole wheat pasta for this recipe?
Yes, whole wheat pasta works well and adds extra fiber.
Can I make this recipe vegan?
Yes, omit Parmesan and use olive oil instead of butter; ensure any broth used is vegetable-based.
What can I serve with it?
A simple green salad or garlic bread pairs nicely with this pasta.
Can I freeze leftovers?
Pasta can be frozen, but texture may change. Reheat gently and add a splash of olive oil to refresh.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
