Whole Grain Spaghetti with Corn, Cherry Tomatoes & Mascarpone Cheese

Whole Grain Spaghetti

with Corn, Cherry Tomatoes & Mascarpone Cheese

30 MIN
2 Servings
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From the Test Kitchen

There are few things more delicious than a simple summer pasta dish. In this recipe, we’re making ours with whole wheat spaghetti and a flavorful sauce featuring sweet corn and bright, tangy cherry tomatoes. And we’re thickening the mixture with an amazing ingredient: mascarpone cheese. A fluffy, Italian variety with a mildly sweet taste, mascarpone adds creamy texture to the dish, lightly coating the spaghetti and vegetables. Sharp Parmesan cheese and fresh basil are the perfect finishing touches for this amazingly satisfying dinner.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    635 Cals (est.)
fresh
ingredients
Whole Grain Spaghetti with Corn, Cherry Tomatoes & Mascarpone Cheese
Title
  • ½ lb Whole Grain Spaghetti
  • 5 oz Multicolored Cherry Tomatoes
  • 3 cloves Garlic
  • 1 ear Of Corn
  • 1 bunch Basil
  • 2 Tbsps Mascarpone Cheese
  • 1 Shallot
  • ⅓ cup Grated Parmesan Cheese
  • ⅛ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.

Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Add the tomatoes & basil:
4 Add the tomatoes & basil:

To the pan of vegetables, add the tomatoes, half the basil (roughly chopping just before adding) and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and the tomatoes have softened slightly.

Finish the pasta & vegetables:
5 Finish the pasta & vegetables:

To the pan of vegetables, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the finished pasta and vegetables between 2 dishes. Garnish with the remaining Parmesan cheese and remaining basil (tearing just before adding). Enjoy!

Tips from Home Chefs

Whole Grain Spaghetti

Prepare the ingredients:
How To: Cut Corn Kernels off the Cob
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.

Cook the pasta:
Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

4 Add the tomatoes & basil:

To the pan of vegetables, add the tomatoes, half the basil (roughly chopping just before adding) and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and the tomatoes have softened slightly.

Add the tomatoes & basil:
Finish the pasta & vegetables:
5 Finish the pasta & vegetables:

To the pan of vegetables, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the finished pasta and vegetables between 2 dishes. Garnish with the remaining Parmesan cheese and remaining basil (tearing just before adding). Enjoy!

Finish & plate your dish:
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