Summer Corn and Tomato Pasta Recipe

Name: Summer Corn and Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels or 2 cups frozen corn kernels, cooked; 5 medium tomatoes, cut in chunks; 1 cup black beans, rinsed, cooked, drained (can use canned, can also substitute shrimp or tuna); ½ cup fresh coriander (cilantro) or ½ cup basil, finely chopped (cilantro); 1 tablespoon extra virgin olive oil; 1 garlic clove, minced; 1 jalapeno, seeded minced; 4 green onions, finely chopped; 1 teaspoon salt; 1 teaspoon pepper; 8 ounces penne (or other short pasta 3 cups); 1 cup feta cheese, crumbled (5 oz)

Servings: persons

2 cups fresh corn kernels or 2 cups frozen corn kernels, cooked
5 medium tomatoes, cut in chunks
1 cup black beans, rinsed, cooked, drained (can use canned, can also substitute shrimp or tuna)
½ cup fresh coriander (cilantro) or ½ cup basil, finely chopped (cilantro)
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 jalapeno, seeded minced
4 green onions, finely chopped
1 teaspoon salt
1 teaspoon pepper
8 ounces penne (or other short pasta 3 cups)
1 cup feta cheese, crumbled (5 oz)

1
In large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeno, green onions, salt and pepper.
2
Let stand at room temperature for 15 minutes or for up to 2 hours.
3
In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
4
Add tomato mixture; stir over medium heat just until heated through.
5
Serve sprinkled with feta.
6
Make ahead:
7
To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh corn kernels or 2 cups frozen corn kernels, cooked, 5 medium tomatoes, cut in chunks, 1 cup black beans, rinsed, cooked, drained (can use canned, can also substitute shrimp or tuna), ½ cup fresh coriander (cilantro) or ½ cup basil, finely chopped (cilantro), and more.

Yes, Summer Corn and Tomato Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Corn and Tomato Pasta

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