Creamy Corn & Tomato Pasta

with Garlic Pesto, Parmesan & Pre-Cooked Rigatoni

Keep It Vegetarian

This satisfying, late-summer pasta gets plenty of flavor and texture from plump tomatoes and fresh corn. It's complete with roasted garlic pesto and a touch of Calabrian chile.

Details

This satisfying, late-summer pasta gets plenty of flavor and texture from plump tomatoes and fresh corn. It's complete with roasted garlic pesto and a touch of Calabrian chile.

Nutrition per serving

15 Min Meal

600 Calories Or Less

Ingredients

10 oz

Cooked Rigatoni Pasta

3 oz

Fire Grilled Corn

4 oz

Grape Tomatoes

1 each

Shallot

3 tbsp

Roasted Garlic Pesto

1 ½ tsp

Calabrian Chile Paste

¼ cup

Cream

¼ cup

Grated Parmesan Cheese

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and thinly slice the shallot(s).

step 2

Cook the vegetables

In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the corn, halved tomatoes, and sliced shallot(s); season with salt and pepper. Cook, stirring occasionally and gently pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened. Add the cream (shaking the packet before opening), garlic pesto, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

step 3

Finish the pasta & serve your dish

Carefully add the pasta and 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until combined and the pasta is heated through. Turn off the heat. Serve the finished pasta garnished with the parmesan. Enjoy!