Summer's Bounty Pasta

Summer's Bounty Pasta
Servings: 8 Prep 20 mins Cook 9 mins


  • 1 pound cavatappi or other curly shaped pasta
  • 1 1/2 cups half-and-half
  • 4 ears corn, kernels removed (about 2 2/3 cup kernels)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 package (3/4 pound) fully-cooked chicken sausage (tomato flavored, if available), thinly sliced
  • 2 pints red cherry tomatoes, each halved
  • 1 pint yellow cherry tomatoes, each halved
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan (optional)

Make It

1. Cook cavatappi in large, deep pot of lightly-salted boiling water until al dente, firm yet tender. Drain.

2. Meanwhile, in blender, blend half-and-half, half the corn kernels (about 1-1/3 cups), 1/2 teaspoon salt and the pepper until fairly smooth but still with some texture, 30 seconds.

3. In large skillet, heat oil over medium-low heat. Add garlic; cook 2 minutes (do not let garlic brown). Increase heat to high. Add sausage and remaining corn kernels; cook until heated through, about 3 minutes.

4. Reduce heat to medium-high. Add remaining 1/2 teaspoon salt, cherry tomatoes and mixture from blender to skillet. Bring to simmering; simmer, stirring occasionally, until sauce has thickened and tomatoes have collapsed slightly, 3 to 4 minutes.

5. In large bowl, combine cavatappi, tomato-corn sauce and parsley. Serve with Parmesan, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 396, Fat, total (g): 12, chol. (mg): 68, sat. fat (g): 4, carb. (g): 55, fiber (g): 3, pro. (g): 17, sodium (mg): 538, Percent Daily Values are based on a 2,000 calorie diet.