Creamy corn and tomato pasta made with summer's most delicious produce. Incredibly easy to make with fresh, delicious flavors that come together in one pan.
Prep time: 10minutes
Cook time: 23minutes
Total time: 33minutes
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1box spaghetti pasta
3corn cobswith the kernels removed
Salt & pepper
Fresh parsleychopped, to serve
Bring a pot of salted water to a boil and cook the pasta according to box directions.
In a heavy-bottomed skillet on medium heat, melt the butter with the olive oil. Add in the cherry tomatoes and cook for about 5 minutes. Then add in the garlic, corn, shallot, and a pinch of salt and pepper. Cook for another 8 minutes until the tomatoes start to burst. Help them along with the back of a spoon. This will help form the sauce!
Add in the white wine, and cook for 5 minutes to let the alcohol to cook out. Then add in the heavy cream and cook for an additional 5 minutes to thicken slightly.
Add the pasta directly into the skillet and toss to combine. Serve with a sprinkle of fresh parsley.
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