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Photo of Fresh corn and cherry tomato spaghetti by WW

Fresh corn and cherry tomato spaghetti

7 - 9
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This dish is full of summery goodness, from the crisp pop of sweet corn to the pungent freshness of basil to the juiciness of cherry tomatoes—all mingled together with al dente spaghetti. A little pasta water helps to create a light sauce that coats each strand. With a plate of pasta this luscious and delicious, you might not even notice that it’s vegan. But with all the peak-season produce, you won’t miss any meat or cheese.

Ingredients

Uncooked spaghetti

8 oz

Olive oil

1 tbsp(s)

Uncooked vidalia onion(s)

1 cup(s), sliced, chopped

Fresh cherry tomato(es)

2 cup(s), halved

Uncooked yellow corn

1½ cup(s)

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Fresh basil

¼ cup(s), chopped

Instructions

  1. Cook the pasta in boiling water until al dente, about 10 minutes. Scoop out and reserve 1 cup pasta water, then drain pasta.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion; cook until tender, about 5 minutes. Add the tomatoes, corn, salt, and pepper; cook until tomatoes soften, 3 to 4 minutes. Stir in the cooked pasta and ½ cup of the reserved pasta water; toss to combine. Add more pasta water as needed. Stir in basil.
  3. Serving size: about 1 ½ cups

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