Fresh corn and cherry tomato spaghetti
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A little pasta water helps to create a light sauce that coats each spaghetti strand.
Ingredients
Uncooked spaghetti
8 oz
Olive oil
1 Tbsp
Vidalia onion
1 cup(s), chopped
Cherry tomatoes
2 cup(s), halved
Uncooked corn
1½ cup(s)
Kosher salt
¾ tsp
Black pepper
¼ tsp
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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