Summer Vegetable Pasta Recipe

Name: Summer Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas; Salt; 3/4 pound penne, orecchiette or medium shells; 2 tablespoons extra-virgin olive oil; 1 cup fresh or thawed frozen corn kernels; 1 cup halved cherry tomatoes; 1/2 cup torn basil leaves; 2 tablespoons unsalted butter; Freshly ground pepper; 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Servings: persons

1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas
Salt
3/4 pound penne, orecchiette or medium shells
2 tablespoons extra-virgin olive oil
1 cup fresh or thawed frozen corn kernels
1 cup halved cherry tomatoes
1/2 cup torn basil leaves
2 tablespoons unsalted butter
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

1
In a small saucepan of boiling water, cook the fresh peas until just tender, about 4 minutes.
2
Drain and rinse the peas under cold water.
3
In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, until al dente.
4
Drain well and transfer to a large bowl.
5
Add the olive oil to the large saucepan, then add the peas and corn and cook over moderate heat until the vegetables are tender but not browned, about 5 minutes.
6
Add the tomatoes and basil and cook just until warmed through.
7
Remove from the heat and stir in the butter; season with salt and pepper.
8
Add the pasta, tossing to coat with the sauce.
9
Return to the bowl, add the Parmesan and serve immediately.

288

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 10 ingredients. The key ingredients include: 1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas, Salt, 3/4 pound penne, orecchiette or medium shells, 2 tablespoons extra-virgin olive oil, and more.

Yes, Summer Vegetable 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 Vegetable Pasta

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