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Sweet Corn and Spring Vegetable Pasta is a delicious, quick and easy recipe that is perfect for a weeknight meal. Here’s the closeup of the finished dish.
This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
If you’ve followed my recipes for any amount of time, one thing you know is that I love to cook using fresh produce. So, when I plan what I’m going to cook in the coming week, I try to plan my recipes around the produce that’s in season.
It’s been my very pleasant experience this week to find out that Sunshine Sweet Corn, grown in Florida, is available NOW, in April and May, and it’s DELICIOUS! I don’t have to wait for late June, and neither do you! And let me tell you, it’s an easy and welcome addition to your spring meals, too!
Removing those sweet kernels of corn from the ears is super easy with a sharp knife, and only takes a minute.
I worried that because I was buying corn in April, that it wouldn’t be as tasty, but I needn’t have. Sunshine Sweet Corn is the cream of the crop – extra tender, carefully regulated for quality control, available and on sale now, and once you’ve tasted it, you’ll be hooked, just like I was. So pick some up next time you go shopping, and see for yourself: *that* Susan Williams would not steer you wrong.
This is made especially for pinning on Pinterest. Please do!
In the spring, I love to do a pasta primavera with asparagus and peas, and so my eyes lit up when I saw this recipe on the Sunshine Sweet Corn website for Sweet Corn and Spring Vegetable Pasta. It’s perfect as is, as a 100% vegetarian dish, or if you like, you could do what I did, and throw in a little bacon. They advertised the recipe as the “perfect pasta salad for brunch or a light lunch”, (and it is) but since I was serving it for dinner, I was concerned it might not be substantial enough. I needn’t have been. Their recipe was delicious without any meat. But I didn’t think a few slices of bacon would do any harm, either. 😀 So, I went for it, and added a couple of crumbled slices.
The only other change I think I’ll try next time I make this very easy recipe, is that instead of just regular green peas, I think I’ll try it with another one of my favorite springtime vegetables, sugar snap peas.
Here I’m sautéing the corn, mushrooms, and shallots.
Adding the peas. You can see they’re still a bit frosty.
And the asparagus.
Everything’s coming together nicely, now, as you can see. It’s just waiting to be united with its friend Pasta.
Time to be plated: the veggies are cozied up to their pasta friends: cavatappi. Looks like there’s a surprise party crasher, too: bacon!
Sweet Corn and Spring Vegetable Pasta Recipe
This recipe comes straight from the Sunshine Sweet Corn Website. It is a perfect pasta salad for brunch or a light lunch. Packed with all the vitamins and nutrients of fresh sweet corn and other spring veggies, this pasta salad celebrates the season’s best sweet corn! I added the bacon, but it's completely optional.
Ingredients
- Sweet Corn and Spring Vegetable Pasta
- This recipe comes straight from the Sunshine Sweet Corn Website. It is a perfect pasta salad for brunch or a light lunch. Packed with all the vitamins and nutrients of fresh sweet corn and other spring veggies, this pasta salad celebrates the season’s best sweet corn!
- 8 ounces fusilli or other short pasta (I used cavatappi)
- 3 ears Sunshine Sweet corn, husked
- 8 ounces crimini or white mushrooms, chopped (I used white)
- 1 large shallot, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 asparagus spears, sliced at an angle into 1-inch pieces
- 3/4 cup green peas, fresh or frozen
- ¼ cup freshly grated Parmigiano Reggiano cheese
- Salt and pepper, as needed
- 1 tablespoon fresh thyme leaves
- .
Instructions
Cook pasta according to package directions; drain and reserve 1/2 cup of the cooking water. Meanwhile, with a sharp knife, cut the corn kernels off the cob and set aside. In a medium saucepan over medium heat, heat the butter and oil until bubbly. Add the mushrooms and shallot; sauté until lightly browned, about 3 minutes. Add the asparagus, peas, and corn; sauté until heated throughout, about 3 minutes. Toss in the pasta and cheese; add cooking water, as needed, to create a creamy sauce. Season with salt and pepper. Pour into a serving bowl and sprinkle with thyme.
Notes
This recipe is super easy to adapt: throw in any spring vegetable you'd like, after a quick sauté. I added bacon, just because...well...is justification for bacon really needed???
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Vegetarian Food
Wednesday 31st of January 2018
This looks amazing!!! I love corn in salads, and this one has the perfect veggie blend, I can’t wait to try it!
Candace @ Cabot
Thursday 20th of April 2017
No justification for bacon is ever needed. Sweet corn is my favorite. Love this fresh, wholesome recipe...brava!
Jan
Wednesday 19th of April 2017
Yum! Hubby and I are anti-pea, so I think I'd add some lightly steamsed and cut green beans, or maybe the nice bite of some fresh diced red pepper for color.
Susan Williams
Thursday 20th of April 2017
Great idea, Jan!