PASTA WITH FRESH CORN AND TOMATO SAUCE

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Pasta with Fresh Corn and Tomato Sauce image

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

1/4 cup olive oil
1 clove garlic, minced
2 cups uncooked corn (fresh is bestBut frozen will do)
4 tomatoes, peeled,seeded and diced
1 tablespoon fresh basil, finely chopped
1 teaspoon sugar
1 teaspoon white vinegar
fresh ground pepper
1 lb fettuccine pasta or 1 lb spaghetti
1/2 cup chopped fresh parsley, preferably italian
1 cup parmesan cheese, freshly grated

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

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