This is an awesome and very easy (healthy too!) summer pasta dish that I wanted to share with you from Blue Apron.
INGREDIENTS
½ Pound Whole Grain Spaghetti
5 Ounces Multicolored Cherry Tomatoes
3 Cloves Garlic
1 Ear Of Corn
1 Bunch Basil
2 Tablespoons Mascarpone Cheese
1 Shallot
⅓ Cup Grated Parmesan Cheese
⅛ Teaspoon Crushed Red Pepper Flakes
STEP BY STEP
1. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems.
2. Add the pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.
3. While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
4. To the pan of vegetables, add the tomatoes, half the basil (roughly chopping just before adding) and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and the tomatoes have softened slightly.
5. To the pan of vegetables, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6. Divide the finished pasta and vegetables between 2 dishes. Garnish with theremaining Parmesan cheese and remaining basil (tearing just before adding). Enjoy!
In case you need a little extra help, just cook with me!
For more information on Blue Apron and this recipe, click here.