Sweet Corn and Spring Vegetable Pasta
Author: Becky's Best Bites
Serves: 4
- 8 oz. whole wheat rotini pasta (or other short pasta of choice)
- 3 ears Sunshine Sweet Corn, husked
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 8 oz. cremini or white mushrooms, sliced or chopped
- 1 large shallot, chopped (3 cloves garlic can be substituted)
- 1 lb. (approximately 6 spears) asparagus, sliced at an angle into 1 inch pieces
- ¾ cup green peas, fresh or frozen
- ¼ cup grated Parmigiano Reggiano cheese
- Sea salt and fresh ground pepper
- 1 tbsp. fresh thyme
- Cook pasta according to package instructions in a large pot, reserving ½ cup of the starchy cooking water once pasta is tender. Drain and set aside.
- While pasta is cooking, cut corn kernels off the cob and set aside.
- Heat butter and oil in a large skillet over medium heat until bubbly.
- Add mushrooms and shallots or garlic to the pan and saute for about 3 minutes or until the mushrooms have browned and give off their juices.
- Add the asparagus, peas and corn to the pan and continue to cook until heated through and crisp tender, approximately 3 minutes.
- Add cooked veggies and cheese to the cooked pasta.
- Stir to combine and slowly add the starchy cooking water, as needed, to create a creamy sauce.
- Season with salt and pepper.
- Pour into a large serving bowl and sprinkle with thyme.
Recipe by Becky's Best Bites at https://beckysbestbites.com/sweet-corn-spring-vegetable-pasta/
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