Summer in a Bowl Pasta

By cheeserohan

Ingredients

• 8 oz. farfalle
• 2 Tablespoons extra-virgin olive oil
• 1 medium red onion, halved, sliced (3 cups)
• 1 Tablespoon minced garlic
• 2 cups fresh corn kernels (3 to 4 ears)
• 1 orange, yellow or red bell pepper, coarsely chopped
• 1 small zucchini, halved lengthwise, sliced (1 cup)
• 1 large tomato, chopped (1 1/4 cups)
• 3/4 cup shredded Parmesan cheese, divided
• 1/4 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper
• 1/3 cup slightly packed chopped fresh basil
• 1/4 cup chopped fresh chives

Details

Servings 4

Preparation

Step 1

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

2. 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.

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