Summer Vegetable Pasta
This simple pasta combines the ease of summer with the best of its produce.
Nutrition Information
- Calories: 144 kcal
- Carbohydrates: 39g
- Protein: 27g
- Potassium: 355mg
- Fiber: 8g
- Sugar: 5g
Ingredients:
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1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas
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Salt
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3/4 pound penne, orecchiette or medium shells
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2 tablespoons extra-virgin olive oil
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1 cup fresh or thawed frozen corn kernels
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1 cup halved cherry tomatoes
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1/2 cup torn basil leaves
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2 tablespoons unsalted butter
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Freshly ground pepper
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1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Instructions:
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Bring a small saucepan of water to a boil over high heat. Add fresh peas until just tender, about 4 minutes. Drain and rinse peas under cold water. (If using frozen peas, simply run hot water over them until they thaw.)
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Bring a large saucepan of salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until al dente according to package instructions, 8 to 12 minutes. Drain well, reserving 1/2 cup pasta cooking water, and transfer pasta to a large bowl.
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Heat olive oil in large saucepan, add corn and cook over moderate heat until corn is tender but not browned, about 5 minutes. Add peas, tomatoes and basil and cook just until warmed through. Remove from the heat and stir in butter; season with salt and pepper. Add pasta, tossing to coat with sauce; add reserved pasta cooking water a splash at a time as needed to create a light sauce. Return to bowl, sprinkle Parmesan on top, and serve immediately.
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