I ran across this recipe one day and saw that it only took 15 minutes to make from start to finish. If that isn’t a quick weeknight meal, I don’t know what is! We had 30 minutes before we needed to leave, so I started a pot of water and whipped up the sauce. True to the author’s word, it really did take less time to make the sauce than it did to make the pasta.
A few notes on the recipe:
- I hate angel hair pasta, so I made this with a very thin fettuccine noodle. It was fantastic. I made it again another day with a thick fettuccine noodle. It was not fantastic. Go with a light noodle for this pasta – angel hair if you like that, or something else that won’t be too overbearing when cooked.
- The second time I made this I omitted the lemon zest because I did not have any. I like it better with the zest, so be sure to include that.
- If you’re making this for kids, you may want to half the garlic. Or, better yet, just teach your kids to like copious amounts of garlic.
- Lastly, we tossed the pasta and sauce with some of this leftover shrimp. I highly recommend that. If not shrimp, try adding some of this chicken.
quick corn pasta sauce
recipe adapted from www.bakedbree.com
1 pound angel hair or other thin pasta (see note)
2 cups cooked sweet corn kernels (fresh is best, but frozen will work in a pinch)
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1/4 cup olive oil
2 tbsp fresh lemon juice
2 crushed garlic cloves
1 tbsp lemon zest
Parmesan cheese for serving
grilled shrimp or chicken, if desired (see note)
In a medium saute pan, toast the corn over medium heat just until it starts to brown and is fragrant. Remove from heat and let cool.
In a large bowl, combine all the remaining ingredients except the cheese. Add the corn kernels to this mixture. Add salt and pepper to taste. Toss with hot pasta and garnish with Parmesan cheese.
6 responses so far ↓
1 LeAnn // Jul 20, 2011 at 7:46 am
It was a lucky day that I showed up at your house right after you made this. Reeeeally good. I’m totally making it next time we get corn.
2 natalie (the sweets life) // Jul 20, 2011 at 7:56 am
what a perfect summer pasta dish!!
3 Nicole@HeatOvenTo350 // Jul 20, 2011 at 8:56 am
I love this! Trying it very soon.
4 Heidi @ Food Doodles // Jul 21, 2011 at 2:06 pm
That looks delicious. I’ve never combined corn and pasta but it looks so good. I’ll have to try it out!
5 LeAnn // Aug 2, 2011 at 8:10 pm
Finally made this tonight – yum! We had some grilled chicken and caprese salad alongside. Perfect summer meal. I used frozen corn, which turned out just fine, but seemed lame, given the season (sick kids prevented farmers market outing this morning).
Also, I think the corn stuff would make a great salad, the flavor is so good. I’d dial down the olive oil a tad, maybe add red onion. Mmmmmmm.
6 Shirley Madsen // Jan 12, 2012 at 5:47 pm
I am pretty sure I did not edit this recipe but there are no mistakes so I will let you slide. The recipe caught my eye because you included it in your list of ‘easy’ recipes. I wanted to see if this was something your brother (for whom this category was designed) would be able to make it. I am sure he can and should as it sounds delicious.
Leave a Comment