Pasta With Fresh Tomatoes And Corn Recipes

PASTA SALAD WITH TOMATOES AND CORN

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories Salad Pasta Tomato Quick & Easy Lunch Parmesan Basil Corn Spring Bon Appétit San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 4-6 servings

Number Of Ingredients 8

Pasta Salad with Tomatoes and Corn image

Steps:

Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

Ingredients

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

PASTA WITH FRESH TOMATOES AND CORN

This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

Provided by Simmi G

Categories Side Dish

Time 30m

Yield 3

Number Of Ingredients 11

Pasta with Fresh Tomatoes and Corn image

Steps:

In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g

Ingredients

8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ cup whole corn kernels, cooked
4 tomatoes, chopped
½ cup chopped green onions
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese
2 teaspoons chopped fresh basil

FRESH CORN AND TOMATO FETTUCCINE

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Fresh Corn and Tomato Fettuccine image

Steps:

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.

Ingredients

8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husked
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

SUMMER CORN AND TOMATO PASTA

This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray.

Provided by CookingONTheSide

Categories Corn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Summer Corn and Tomato Pasta image

Steps:

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in large skillet, heat the olive oil over medium heat.
Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.

Nutrition Facts : Calories 622.8, Fat 18.5, SaturatedFat 6.1, Cholesterol 111, Sodium 39.1, Carbohydrate 97.6, Fiber 6.6, Sugar 6.3, Protein 19.2

Ingredients

1 lb bow tie pasta
2 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaf, torn into pieces

PASTA WITH CORN, ZUCCHINI AND TOMATOES

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Pasta With Corn, Zucchini And Tomatoes image

Steps:

Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

PASTA WITH FRESH CORN AND TOMATO SAUCE

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

Pasta with Fresh Corn and Tomato Sauce image

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

Ingredients

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

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PASTA WITH FRESH CORN AND TOMATOES - SIMPLE NOURISHED …

Web Aug 10, 2013 Instructions. In a large pasta pot, cook the fettuccine in well salted boiling water according to package directions, adding the corn …
From simple-nourished-living.com
4.1/5 (8)
Total Time 30 mins
Category Pasta
Calories 284 per serving

In a large pasta pot, cook the fettuccine in well salted boiling water according to package directions, adding the corn during the last 4 minutes of cooking.
Meanwhile, in a small skillet, heat the 2 teaspoons of olive oil over medium heat. Add the red pepper and green onions. Cook, stirring often, until tender.
Drain the pasta and corn well then transfer it back to your pasta pot. Add the tomatoes, salt, pepper, remaining 2 tablespoons olive oil. Toss well to combine.

Pasta With Fresh Tomatoes And Corn Recipes

PASTA SALAD WITH TOMATOES AND CORN

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

PASTA WITH FRESH TOMATOES AND CORN

This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

FRESH CORN AND TOMATO FETTUCCINE

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida

SUMMER CORN AND TOMATO PASTA

This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray.

PASTA WITH CORN, ZUCCHINI AND TOMATOES

PASTA WITH FRESH CORN AND TOMATO SAUCE

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)

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