Summer-in-a-Bowl Pasta

By tschnet1

Ingredients

• 8oz.8 oz. farfalle (bow-tie pasta)
• 2tablespoons2 tablespoons extra-virgin olive oil
• 1medium1 medium red onion, halved, sliced (3 cups)
• 1tablespoon1 tablespoon minced garlic
• 2cups2 cups fresh corn kernels (3 to 4 ears)
• 11 orange, yellow or red bell pepper, coarsely chopped
• 1small1 small zucchini, halved lengthwise, sliced (1 cup)
• 1large1 large tomato, chopped (1 1/4 cups)
• 3/4cup3/4 cup shredded Parmesan cheese, divided
• 1/4cup1/4 cup heavy whipping cream
• 1/4teaspoon1/4 teaspoon salt
• 1/4teaspoon1/4 teaspoon black pepper
• 1/8teaspoon1/8 teaspoon crushed red pepper
• 1/3cup1/3 cup slightly packed chopped fresh basil
• 1/4cup1/4 cup chopped fresh chives

Details

Servings 1
Adapted from scout.com

Preparation

Step 1

Cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta cooking water.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook and stir onion 1 minute. Stir in garlic; cook 30 seconds or until fragrant. Add corn, bell pepper and zucchini; cook and stir 3 to 4 minutes or until barely crisp-tender. Stir in tomato, 1/4 cup of the cheese, cream, reserved pasta water, salt, black pepper and crushed red pepper. Bring to a boil; boil 1 to 2 minutes or until slightly thickened. Remove from heat.

Add pasta to skillet. Toss with basil and chives; sprinkle with remaining 1/2 cup cheese.

4 (2-cup) servings