Sweet Corn and Spring Vegetable Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. While pasta is cooking, cut corn kernels off the cob and set aside.
  3. Heat butter and oil in a large skillet over medium heat until bubbly.
  4. 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.
  5. Add the asparagus, peas and corn to the pan and continue to cook until heated through and crisp tender, approximately 3 minutes.
  6. Add cooked veggies and cheese to the cooked pasta.
  7. Stir to combine and slowly add the starchy cooking water, as needed, to create a creamy sauce.
  8. Season with salt and pepper.
  9. 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/