If you are a carb-a-phobe, I’m going to ask you to calmly, but quickly, look away. This is not something you’ll be interested in and you’ll probably think less of me as a person. But, if you’re like me and carbs are friends, please continue to scroll.
I’m obsessed with those quick Facebook cooking videos. The only problem is that when I watch the videos I only remember bits and pieces of what the actual recipe was, and then I can’t ever seem to find the video again. This can be an issue when I go to re-create those recipes. I often try to replicate, sometimes I’m successful, other times… well, not so much. But let me tell you. I was successful on this one. Holy Moly it is delicious. Trust me.
What you’ll need for Farmers Market Corn Pasta:
- Pasta of your choice(I used spaghetti noodles “made with veggies” because, healthy)
- Cherry or grape tomatoes
- Garlic(3 cloves)
- Dry white wine or chicken stock/broth(about 1/2 cup)
- Fresh sweet corn cut off the cob (from Ruby Branch Farms, duh) (4 ears)
- Fresh herbs (I used basil and parsley)
- Fresh Parmesan
- Olive Oil
The vast majority of the ingredients are things you probably have in your pantry already! Anything fresh can be picked up at the farmers market this time of year, so that makes this recipe even better!
Start off by heating up your saucepan with a couple of tablespoons of olive oil and throw in your cherry tomatoes. I used about 3/4 of the pint. Throw a little salt and pepper on them because it’s fun. Cook the tomatoes in the pan until they start to get plump and the skins begin to loosen up.
Add your finely diced onion and minced garlic to the tomatoes and cook them down until the onions are soft and translucent. By this time your tomatoes should be starting to burst.
Add about 1/2 cup of the liquid of your choice. I used chicken broth because I don’t generally have dry white wine in the house. I’m more of a Boone’s Farm kind of gal, if you know what I mean. Mince up some parsley and throw it in the pan, along with a little more salt and pepper.
When the liquid reduces by half, add your corn and let all of it get married in the pan. (At this point I did add a little bit of dry Italian seasoning and some garlic powder. I’m not certain it’s necessary, but it didn’t hurt either!)
After about 2 minutes, add your cooked and drained pasta to your saucepan and coat all of the noodles.
Serve your pasta up in a big plate or bowl, top with some parmesan shavings and chopped parsley and basil.
It’s fresh, delicious, easy, and full of farmers market flavors!
If you are a fan of spicing things up a bit, throw some red pepper flakes in with the liquid. Or a couple dashes of hot sauce, if you’re into that kind of thing. You could also eaisly sub out the spaghetti noodles for zuchini noodles! I actually think that would be quite tasty.