Bell Pepper Pasta with Sweet Corn
Ingredients
The pasta
-
8
ounces
long fusilli
-
½
cup
reserved pasta cooking water
The sauce
-
1
tablespoon
extra virgin olive oil
-
1
large
orange bell pepper
-
1
large
red bell pepper
-
½
teaspoon
red pepper flakes
-
½
teaspoon
dry basil
-
¼
teaspoon
black pepper
-
¼
teaspoon
salt
-
2
ears
corn
-
3
cloves
garlic
-
3
tablespoons
unsalted butter
-
1 to 2
tablespoons
balsamic vinegar
-
½
cup
crumbled feta
-
¼
cup
fresh chopped basil
Instructions
- Cook the fusilli in salted water until al dente, reserving at least ½ cup of the pasta water.
- Heat a skillet over medium heat and add olive oil.
- Sauté the sliced peppers, red pepper flakes, dry basil, black pepper, and salt until the peppers are softened and beginning to brown, about 6 to 8 minutes.
- Add the corn kernels and garlic, sautéing for an additional 2 to 3 minutes.
- Reduce heat to medium-low and add butter and ⅓ cup reserved pasta water to form the sauce.
- Stir in the cooked pasta, then remove from heat and drizzle with balsamic vinegar, feta, and fresh basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
396
Total fat
17g
Total carbohydrates
50g
Total protein
11g
Sodium
368mg
Cholesterol
39mg
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