Pasta with Tomatoes, Corn and Basil

Pasta with Tomatoes, Corn & Basil

This is another one that started with an idea I found on MilkStreet – Thanks, Guys!  I have streamlined it and adjusted it to suit my tastes and disposition. But let’s face it, I love any dish featuring fresh basil with freshly grated parmigiana cheese!!

 

 

 

 

 

 

Ingredients;

1 pint container of fresh grape or cherry tomatoes, halved

1 bag of Trader Joe’s frozen Super Sweet Organic Corn or your favorite frozen corn

6 Tbs unsalted butter or substitute

2 cloves garlic, minced

4-5 cleaned scallions, chopped diagonally in 1/4 in sections, whites and greens

1 sweet Jalapeño pepper, seeded, deveined, and chopped fine ( Tamed Jalapeños work too)

1 package of whole wheat campanelle, rotini or penne, or any other short pasta noodle you like

1 cup fresh basil, chopped

1 tsp Trader Joes Chili-Lime seasoning

1 tsp dried sweet basil

1/2 cup Grated parmigiana divided

Salt Substitute and pepper to taste

Instructions:

  1. In a large pot, bring 2½ quarts water to a boil. Add 1/3 of the bag of frozen corn. Add pasta after a minute and cook to al dente. Reserve 3 1/2 cups of cooking water. Drain pasta and corn and set aside
  2. In a 12-inch nonstick skillet over medium, melt 3 tablespoons of butter. Add the remaining sweet corn, garlic, scallions, sweet basil, pepper, and salt substitute. Cook, stirring, until fragrant and the scallions have softened about 3-5 minutes.
  3. Stir in 1½ cups of the cooking water. Cook over medium-low, uncovered, and stirring occasionally, until slightly thickened (a spatula should leave a brief trail when drawn through the mixture), 10 to 15 minutes.
  4. Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated and the sauce is creamy, about 2 minutes; if needed, add the reserved cooking water 2 tablespoons at a time to reach proper consistency.
  5. Remove pan from heat, add the remaining 3 tablespoons butter, the tomatoes with their juices, jalapeños, Chili and Lime seasoning, fresh basil and 1/2 the Parmigiana, then toss until the butter has melted. Taste and season with salt substitute and pepper, as needed.
  6. Garnish with more grated Parmigiana. Serve to 4-6 hungry people of discerning tastes.