Fettuccine with Corn and Tomatoes Recipe

Simple Pasta Recipe – Fettuccine with Corn and Tomatoes is a delicious and light summer pasta recipe made with fresh ingredients straight from the garden or farmer’s market. This pasta dish is easy to make with simple, real ingredients and can be ready in under 30 minutes!

One of My Favorite Simple Pasta Recipes

Hello there Fantabulosity readers! My name is Katie and I am the blogger behind Purely Katie where I share easy DIY’s, craft projects, recipes, and homemade health and beauty products. Today, I am so excited to share one of my favorite summer pasta recipes. This Fettuccine with Corn and Tomatoes recipe is so simple and delicious, and a perfect choice if you’re looking for vegetarian pasta recipes. This is a perfect recipe for the summer because it is light and fresh. You can make this pasta during the week for a busy weeknight meal or you could make it to take as a BBQ side dish.

My favorite part of summer is all the fresh fruits and vegetables that are available. I don’t have a garden of my own because I have a black thumb but I love going to our farmer’s market on Saturdays to see what produce is in season. This easy pasta dish is made with fresh tomatoes, corn, and basil.

Fettuccine with Corn and Tomatoes Recipe

I start by boiling a large pot of salted water to cook the fettuccine in. For this recipe you want to use a hearty pasta like fettuccine, linguine, or even thick spaghetti to soak up the sauce.

A Summer Pasta Sauce

While the pasta is cooking, I start on the sauce. I start by heating aromatics like smashed garlic cloves and red pepper flakes in a large saute  pan with olive oil. Since this sauce is light, you want to get as many flavors as you can into the sauce for seasoning.

Fresh Vegetarian Pasta Recipe

Next, I add fresh grape tomatoes that have been sliced in half, salt, pepper and chicken stock to the saute pan . Cherry tomatoes will also work in this dish. You want to cook the small tomatoes until they are wilted and release their juices. Add fresh corn that has been cut of the cob, more stock, and simmer until the corn is cooked. If you are unable to get fresh corn, canned or frozen corn will work too.

Fresh is Best… In Summer!

Once the sauce has came together, add your cooked pasta to the saute pan. Toss the pasta until coated. I like to garnish this Fettuccine with Corn and Tomatoes recipe with fresh basil and parmigiano reggiano. The chiffonade basil leaves adds a nice herb freshness to the dish and you can’t have pasta without cheese. Parmigiano reggiano is a great cheese that adds saltiness and a nutty flavor. I recommend buying a block of the cheese and grate it yourself because it tastes so much better.

30 Minute Recipe

Most of these simple ingredients are readily available and you might already have them at home. The reasons why I love this summer Fettuccine with Corn and Tomatoes recipe are that it is super easy to make, it has amazing fresh flavors, and it can be ready just under 30 minutes.

Perfect BBQ Side Dish Recipe

Now wouldn’t this be a fast recipe to make and take to picnics and BBQ’s this summer? YES!!

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Fettuccine with Corn and Tomatoes Recipe

Fettuccine with Corn and Tomatoes is a delicious and light summer pasta recipe made with fresh ingredients straight from the garden or farmer's market. This pasta dish is easy to make with simple, real ingredients and can be ready in under 30 minutes!

Course Main Course

Cuisine Italian

Keyword easy vegetarian dinner, easy weeknight dinner recipe, Simple Pasta Recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 538kcal

Author Jessica Burgess

Ingredients

• extra virgin olive oil
• 3 cloves garlic smashed
• pinch crushed red pepper flakes
• 1 pint grape or cherry tomatoes cut in half
• 1-1/2 cups chicken or vegetable stock
• salt and pepper to taste
• 2 ears corn, kernels cut off the cob
• 1 box fettuccine
• 1/2 cup grated parmigiano reggiano
• 6 basil leaves chiffonade

Instructions

• Bring a large pot of well-salted water to a boil.
• Coat a large saute pan with olive oil and add the garlic and the crushed red pepper.  
• Bring the pan to a medium-high heat. When the garlic has turned a golden brown color, remove it and discard.
• Add the prepared grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices.
• Add the corn and the remaining stock and simmer until the corn is cooked through.
• While the corn is cooking add the pasta to the pot of salted boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute.  
• Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. 
• Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta.  
• Remove the pan from the heat. 
• Toss in the parmigiano reggiano, basil and a big drizzle of extra-virgin olive oil. Stir or toss the pasta vigorously. 

Notes

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1.5cups | Calories: 538kcal | Carbohydrates: 89g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 366mg | Potassium: 647mg | Fiber: 4g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 27.6mg | Calcium: 207mg | Iron: 3.2mg

Looking For More Easy Recipes?

I hope you love this easy summer recipe, and if you haven’t checked out all of the other summer dinner ideas here in the recipe archives, then you’ll definitely want to see them all in one place HERE!

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