Fresh and vibrant, Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn offers a quick, wholesome meal bursting with flavor. This recipe combines the sweetness of cherry tomatoes and corn with the smoky richness of roasted red peppers, all tossed together with perfectly cooked pasta for a colorful and satisfying dish that’s perfect any day of the week.
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Why You’ll Love This Recipe
- Delightfully fresh flavors: The natural sweetness of cherry tomatoes and corn marries beautifully with smoky roasted red peppers.
- Quick and easy to prepare: From start to finish, this recipe takes under 30 minutes, ideal for busy weeknights.
- Vibrant and visually appealing: The mix of red, yellow, and green colors make this dish stand out on any table.
- Wholesome and nutritious: Packed with fresh vegetables, providing fiber, vitamins, and antioxidants.
- Versatile meal option: It works great as a main dish or a delightful side to your favorite protein.
Ingredients You’ll Need
The magic behind Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn lies in a handful of fresh, simple ingredients that each play a key role in taste, texture, and color. These ingredients are easy to find and come together effortlessly to create that perfect summer-inspired pasta dish.
- Pasta: Choose fresh pasta for a tender texture, but dry pasta works beautifully too for convenience.
- Cherry tomatoes: Use ripe, juicy cherry tomatoes for that burst of natural sweetness and acidity.
- Roasted red peppers: Their smoky, slightly sweet flavor adds deep richness to the dish.
- Corn kernels: Fresh or frozen corn delivers a crisp bite and balances the other flavors with mellow sweetness.
- Garlic: Adds a warm, aromatic base that enhances every bite.
- Olive oil: A quality extra-virgin olive oil enriches the pasta with fruity notes and smooth mouthfeel.
- Fresh basil: Provides an herby brightness that cuts through the richness.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors in the dish.
- Optional Parmesan cheese: Adds a nutty, savory finish if you love a cheesy touch.
Variations for Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn
One of the joys of this recipe is how easy it is to customize. Whether you want to add protein, tweak the flavor profile, or make it suitable for your dietary needs, there’s a variation that will fit your style perfectly.
- Add grilled chicken or shrimp: Boost protein content and make it a hearty meal.
- Use gluten-free pasta: Perfect for those with gluten sensitivities or celiac disease.
- Incorporate fresh herbs: Try parsley, thyme, or oregano for different herbal notes.
- Makes it vegan: Simply skip the Parmesan cheese or swap it with a vegan cheese alternative.
- Spice it up: Add a pinch of red chili flakes or a dash of hot sauce for a little heat.
How to Make Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn
Step 1: Prepare the pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain, reserving a cup of pasta water for later use.
Step 2: Sauté garlic and vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add halved cherry tomatoes, diced roasted red peppers, and corn kernels. Cook until the tomatoes soften and the corn is heated through, around 5 minutes, stirring occasionally.
Step 3: Combine pasta with vegetables
Add the cooked pasta to the skillet with the veggies. Toss everything together gently, adding a splash of reserved pasta water to help the sauce coat the pasta evenly.
Step 4: Finish with fresh herbs and seasoning
Tear fresh basil leaves and mix them in just before turning off the heat. Season the dish generously with salt and freshly ground black pepper, tasting and adjusting as needed.
Step 5: Optional cheese garnish
If using, sprinkle grated Parmesan cheese over the pasta for an extra layer of flavor. Serve immediately while warm and vibrant.
Pro Tips for Making Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn
- Use ripe tomatoes: The quality of cherry tomatoes makes a huge difference, so pick the best you can find.
- Roast your own peppers: For deeper flavor, roast fresh red peppers at home instead of using jarred.
- Reserve pasta water: Its starch content helps bind the sauce and keeps the pasta moist.
- Don’t overcook the vegetables: Keep that slight crunch for the corn and a juicy pop from tomatoes.
- Fresh basil last: Add the herbs at the end to preserve their fragrance and freshness.
How to Serve Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn
Garnishes
Finish the dish with a sprinkle of freshly chopped basil or parsley and a drizzle of good olive oil for added glossy appeal and fresh aroma. A light dusting of parmesan cheese or vegan cheese adds richness if desired.
Side Dishes
This pasta works beautifully alongside crisp green salads, crunchy garlic bread, or a light vegetable soup, making it a flexible centerpiece for your meal.
Creative Ways to Present
Serve it family-style in a colorful bowl to showcase the bright ingredients, or plate individual servings garnished with fresh herbs and a lemon wedge to brighten every bite.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to add fresh herbs and cheese only when you reheat.
Freezing
This pasta is best enjoyed fresh but can be frozen for up to one month. To freeze, place in a freezer-safe container and thaw overnight in the fridge before reheating gently.
Reheating
Warm leftover pasta in a skillet over medium heat with a splash of water or olive oil to prevent drying out. Avoid microwaving to preserve texture and flavor.
FAQs
Can I use canned corn instead of fresh?
Yes, canned corn works fine as a substitute. Just drain it well before adding, and cook slightly less so the kernels don’t get mushy.
Can this recipe be made gluten-free?
Absolutely! Simply swap regular pasta with your preferred gluten-free variety. The rest of the ingredients remain the same.
How do I roast red peppers at home?
Place whole red peppers under a broiler or directly on a gas flame until charred and blistered, then let cool and peel off the skin before dicing.
Is this recipe suitable for meal prep?
Yes, it holds up well for a couple of days refrigerated and makes for a quick, nutritious meal during busy weeks.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even crispy tofu are excellent additions to round out this vibrant pasta dish.
Final Thoughts
If you’re craving a dish that’s fresh, colorful, and packed with flavor, Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn should be your go-to. It’s simple enough for every day yet special enough to impress, bringing sunshine to your plate and smiles to your table. I can’t wait for you to try it and make it your own!
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Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
- Diet: Vegetarian (optional vegan if Parmesan is omitted or replaced)
Description
Fresh and vibrant, this Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn is a quick and wholesome meal bursting with flavor. Combining sweet cherry tomatoes and corn with smoky roasted red peppers and tossed with perfectly cooked pasta, it makes a colorful, nutritious, and satisfying dish ideal for any day of the week.
Ingredients
Pasta and Vegetables
- 8 oz fresh or dry pasta
- 1 cup cherry tomatoes, halved
- 1 cup roasted red peppers, diced
- 1 cup corn kernels (fresh or frozen)
Aromatics and Seasoning
- 2 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing Touches
- 1/4 cup fresh basil leaves, torn
- Optional: 1/4 cup grated Parmesan cheese (or vegan alternative)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta water for later use.
- Sauté garlic and vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add halved cherry tomatoes, diced roasted red peppers, and corn kernels. Cook until the tomatoes soften and the corn is heated through, around 5 minutes, stirring occasionally.
- Combine pasta with vegetables: Add the cooked pasta to the skillet with the veggies. Toss everything together gently, adding a splash of reserved pasta water to help the sauce coat the pasta evenly.
- Finish with fresh herbs and seasoning: Tear fresh basil leaves and mix them in just before turning off the heat. Season the dish generously with salt and freshly ground black pepper, tasting and adjusting as needed.
- Optional cheese garnish: If using, sprinkle grated Parmesan cheese over the pasta for an extra layer of flavor. Serve immediately while warm and vibrant.
Notes
- Use ripe cherry tomatoes for the best flavor.
- Roast fresh red peppers at home for deeper, smoky flavor or use jarred for convenience.
- Reserve pasta water to help bind the sauce and keep pasta moist.
- Avoid overcooking vegetables to maintain texture, especially corn and tomatoes.
- Add fresh basil at the end to preserve its fragrance and freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg