Description
Sweet corn and juicy tomatoes tossed with al dente pasta. A simple, fresh summer supper.
Ingredients
Units
Scale
- 8 oz (227 g) whole wheat spaghetti noodles
- 2 ears corn
- 2 cups (473 ml) cherry tomatoes
- 0.25 cups (59 ml) extra virgin olive oil
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh Italian herbs
Instructions
- Preheat oven to 400°F (204°C).
- Place cherry tomatoes on a baking sheet lined with aluminum foil. Drizzle with olive oil. Roast for 10-15 minutes, or until skins are collapsed and lightly browned.
- Remove roasted tomatoes from oven and set aside.
- Roast corn in the husks or wrapped in foil alongside the tomatoes for 20-25 minutes, or until cooked.
- Cook spaghetti according to package directions until al dente. Drain and rinse.
- Combine olive oil, salt, and pepper. Toss cooked spaghetti in the mixture.
- Toss the pasta with Parmesan cheese and fresh herbs.
- Cut corn kernels from the cobs using a sharp knife.
- Combine the roasted cherry tomatoes, grilled corn, and pasta. Serve immediately, garnished with fresh herbs.
Notes
- For optimal corn flavor, grill the corn directly on the stovetop or grill instead of roasting, if desired.
- If you don’t have fresh herbs, 1 teaspoon of dried Italian seasoning can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in a pan with a little extra olive oil to prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 10