Summertime Linguine

Summertime Linguine

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  • Prep Time


  • Total Time


  • Servings



  • 4

    ears yellow corn, shucked

  • ½

    lb fresh green beans, halved if desired

  • 1

    lb linguine or fettuccine

  • ¼

    cup extra virgin olive oil

  • 6

    plum tomatoes (about 14 ounce), cored and cut into 1 inch pieces

  • 1

    sweet orange pepper, cored and sliced

  • 2

    cloves garlic, sliced

  • 3

    scallions (green onions), sliced

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons chopped parsley

  • ¾

    teaspoon salt

  • ¼

    teaspoon cracked black pepper

  • parmesan cheese to taste


Bring a large pot of lightly salted water to a boil. Add corn and green beans; cook for 2 minutes. Remove with a slotted spoon to a large bowl. Return water to a boil and add linguine. Cook for 12 minutes or as per package directions. Drain, reserving 1/2 cup of the pasta water. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Cut corn kernels from cobs and set aside. Add tomatoes, sweet pepper, garlic and green onions to skillet. Cook, stirring, for 3 minutes. In a large bowl, toss pasta with remaining 1 tablespoon olive oil. Add tomato mixture, corn, green beans, lemon juice, parsley, salt and pepper. Gently toss and add some of the reserved pasta water if too dry. Stir in Parmesan cheese to taste. Serve warm.


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