Pasta with Fresh Tomatoes and Corn


This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
3 to 4 servings


  • 8 ounces pasta

  • 4 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • ½ cup whole corn kernels, cooked

  • 4 tomatoes, chopped

  • ½ cup chopped green onions

  • 1 teaspoon dried basil

  • salt to taste

  • ground black pepper to taste

  • 1 tablespoon grated Parmesan cheese

  • 2 teaspoons chopped fresh basil (Optional)


  1. In a large pot with boiling salted water cook pasta until al dente. Drain.

  2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.

  3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Nutrition Facts (per serving)

440 Calories
21g Fat
54g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 440
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 16%
Cholesterol 56mg 19%
Sodium 61mg 3%
Total Carbohydrate 54g 20%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 12g
Vitamin C 26mg 131%
Calcium 70mg 5%
Iron 4mg 21%
Potassium 658mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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