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Summer Corn and Tomato Pasta

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4.9 from 24 reviews

Summer freshness at its best! Simple to make and a delicious dish for any cookout or poolside gathering! Make with gluten free pasta or any other pasta…

Ingredients

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  • 8 oz. Gluten Free Tagliolini (or any other long shape, wheat or gluten free)
  • 3 ears of corn, cooked, corn sliced off the cob
  • 3 T. extra virgin olive oil
  • 1 red pepper, chopped
  • 1 bunch green onions, chopped
  • 2 medium tomatoes, chopped, or 4–5 Campari tomatoes, chopped
  • 1 T. plus t. salt
  • ½ t. pepper
  • 1 cup feta cheese, crumbled
  • Fresh chopped parsley and Parmesan for garnish

Instructions

  1. Cook ears of corn in microwave in husks. For 3 ears, cook approximately 3 minutes, rotate, and cook another 2-3 minutes. Let cool and then remove husks and slice corn off husks with a sharp knife.
  2. Bring large pot of water to a boil, add 1 T. salt and pasta to pot. Reduce heat to a medium gentle boil and cook for 7-8 minutes. Before draining, save ½ cup of the pasta cooking water. Then drain in colander and rinse briefly with water.
  3. In a large sauté pan, cook red peppers and green onions until tender. Add ½ t. salt and ¼ t. pepper to mixture.
  4. Add corn and tomatoes to pan, add the rest of the salt and pepper. Combine until heated through.
  5. In a large bowl, place pasta and then corn mixture. Add feta and pasta water and toss thoroughly. Add and adjust seasonings as desired.
  6. Top with chopped parsley and fresh Parmesan. Enjoy!!
  7. Serves 4.

Find it online: https://pastashoppe.com/summer-corn-and-tomato-pasta/

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