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Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn

Pasta With Cherry Tomatoes, Roasted Red Peppers, And Corn

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  • Author: Maria
  • 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

Units Scale

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

  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 the pasta, reserving a cup of pasta water for later use.
  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.
  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.
  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.
  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.

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

Find it online: https://cooktune.com/pasta-with-cherry-tomatoes-roasted-red-peppers-and-corn/