Burst tomato pasta with zucchini and corn

Recipe adapted from: https://pinchofyum.com/burst-tomato-pappardelle

Ingredients:

  • one 8.8 ounce package of DeLallo Egg Pappardelle
  • 1–2 cups cherry tomatoes
  • 1–2 cup sweet corn, cut off the cob (about 2 ears)
  • 1–2 cups zucchini half-moons (about 1 small zucchini)
  • 2 cloves minced garlic
  • juice of 1 lemon
  • salt to taste
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan and/or 1/4 cup basil for topping

Directions:

  1. Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
  2. Make the sauce: Add your cherry tomatoes into a pan with oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
  3. Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
  4. Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of golden brown chicken.



I used tortellini pasta and served it alongside a seared steak. Very yummy summer dish!

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