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.
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.