This is one of those recipes that can be a side dish or a main dish. I happened to pair it with salmon because I wanted to use some of our tons of salmon in the freezer. I used whole wheat pasta and loved the bit of nutty flavor that it added.
- pound shaped pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth
- small pinch of red pepper flakes
- 2 ears corn, kernels sliced off
- 15-20 cherry tomatoes (about 12 ounces)
- 4 tablespoons unsalted butter
- 1 1/2 cups grated Parmesan
- salt and pepper
Bring a large pot of salty water to boil and cook the pasta until al dente.
In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is soft and fragrant, 1-2 minutes. Add the chicken broth and bring to a boil.
Add the vegetables to the broth and cook until tender but still al dente (in the case of the asparagus). Stir in the butter and 3/4 of the Parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes.
Add the drained pasta, season with salt and plenty of black pepper, and toss to coat in the sauce. Serve with the remaining Parmesan.