Description
This vibrant Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is a fresh and colorful meal tossed in a light olive oil and garlic sauce — perfect for a quick dinner or a warm-weather meal!
Ingredients
Scale
- 12 oz pasta (such as penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted red peppers, diced
- 1/2 cup sweet corn (fresh or frozen)
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon chili flakes
- Salt and black pepper to taste
- 1/4 cup Parmesan, grated (optional)
- Basil leaves for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes; cook for 1-2 minutes until aromatic.
- Add the diced peppers, sweet corn, and halved cherry tomatoes. Season with salt and black pepper and cook for 3-4 minutes.
- Toss in the drained pasta and combine until everything is well blended.
- Serve warm, topped with Parmesan and basil leaves if you like.
Notes
- Add grilled chicken or shrimp for additional protein.
- For a creamy twist, fold in a handful of ricotta or mozzarella pearls.
- Pair it with a simple green salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
Keywords: pasta, vegetarian, tomato, peppers, sweet corn, quick meal