Summer Tomato & Corn Pasta

Recipes

July 1, 2025

Juicy tomatoes and sweet corn come together for a light yet satisfying dish that’s perfect for warm evenings and backyard dinners.

Ingredients:

- 12 oz whole wheat pasta
- 4 ears corn, shucked
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 cup parsley or cilantro chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste

Directions:

Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
Bring a large pot of salted water to a boil and add the corn. Cook for 4 minutes, then use tongs to remove the corn from the pot. Allow to cool, then use a sharp knife to cut off the corn from the cob.
In a large skillet, add the olive oil and tomatoes. Cook over medium heat for 5 minutes until the tomatoes begin to release their juices.
Add the garlic and continue to cook for 2 minutes.
Add the cooked corn, herbs, lemon juice, ricotta cheese, pasta water, and pasta to the skillet.
Heat over medium heat for 2-3 minutes, stirring frequently until heated through.
Top with Parmesan cheese and season with salt and pepper to taste.

Recipe source: https://iheartvegetables.com/summer-tomato-corn-pasta/