Description
A light, summery pasta dish featuring sweet cherry tomatoes, smoky roasted red peppers, and fresh corn tossed with garlic and herbs for a vibrant and satisfying meal.
Ingredients
Scale
- 12 oz pasta (penne, rotini, or your choice)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 2 roasted red peppers, sliced (jarred or homemade)
- 1 1/2 cups fresh or frozen corn kernels
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil or parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook for 3–5 minutes until they begin to soften and burst.
- Stir in roasted red peppers and corn. Cook for another 3–4 minutes until heated through.
- Season with salt, black pepper, and red pepper flakes (if using).
- Add cooked pasta to the skillet. Toss everything together, adding reserved pasta water a bit at a time to loosen the sauce if needed.
- Remove from heat and stir in chopped herbs and Parmesan cheese if using.
- Serve warm or at room temperature.
Notes
- Use gluten-free pasta for a gluten-free version.
- To make it vegan, omit Parmesan or use a plant-based alternative.
- Great served warm or as a chilled pasta salad.
- Try adding grilled chicken or white beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg