Description
This Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is a vibrant and flavorful vegetarian dish that is perfect for a quick weeknight meal. The combination of sweet cherry tomatoes, smoky roasted red peppers, and tender corn creates a delicious pasta that is sure to be a hit with your family.
Ingredients
Pasta:
- 12 ounces pasta (penne, fusilli, or farfalle)
Other Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup roasted red peppers, sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or parsley
- Additional olive oil or pasta water as needed
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook for 3–4 minutes until they begin to soften and burst. Stir in the corn, roasted red peppers, red pepper flakes (if using), salt, and black pepper. Cook for another 3–4 minutes, stirring occasionally.
- Combine and finish: Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add a splash of pasta water or a drizzle of olive oil. Stir in the Parmesan cheese and fresh herbs. Taste and adjust seasoning if needed. Serve warm with extra cheese if desired.
Notes
- This dish can be served warm or at room temperature.
- Add grilled chicken, shrimp, or white beans for extra protein.
- Swap Parmesan for a dairy-free cheese to make it vegan.
