Fresh Basil Fettuccine

with Sweet Corn & Cubanelle Pepper

30 MIN

2 Servings

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From the Test Kitchen

This quick-cooking pasta dish showcases a trio of vibrant summer produce: cherry tomatoes, sweet corn, and cubanelle pepper, a popular variety with crunchy texture and mild heat. We’re sautéing the vegetables briefly to soften them just a bit, then tossing them all with spinach and fresh fettuccine in a light, creamy sauce. A garnish of basil finishes it all off with fresh herbal flavor that perfectly highlights the basil-infused pasta.

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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and finely chop the garlic. Cut out and discard the stem, ribs, and seeds of the pepper; small dice.

2 Cook the tomatoes:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium until hot. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cubanelle pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked tomatoes. Wipe out the pan.

4 Cook the spinach:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the garlic, spinach, and as much of the 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 frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Turn off the heat.

5 Cook & finish the pasta:

Using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly. While the pasta cooks, pick the basil leaves off the stems; discard the stems. Transfer the cooked pasta to the pan of cooked spinach. Add the cooked vegetables and tomatoes and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the crème fraîche, half the basil (tearing the leaves just before adding), and a drizzle of olive oil; stir to thoroughly combine. Season with salt and pepper to taste.