Look at what's cookin

My adventure's in feeding my family

Pasta with Corn, Tomato, and Asparagus May 19, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

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.



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