Tomato and Corn Pasta with Basil and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright and summery pasta dish featuring sweet corn and juicy tomatoes tossed with garlic and fresh basil for a light, satisfying meal. This italian-inspired summer cookout (vegetarian) ready in about 25 minutes pairs penne pasta, fresh corn kernels, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add 1 1/2 cups fresh corn kernels and 2 cups halved cherry tomatoes to the skillet. Cook for 4-5 minutes until tomatoes soften and corn is tender.
  4. Step 4: Add the drained pasta to the skillet. Toss with 1 tsp salt, 1/2 tsp black pepper, 1/2 cup grated Parmesan cheese, 1 tbsp freshly squeezed lemon juice, and 1/2 cup torn fresh basil leaves. Add reserved pasta water a little at a time if needed to loosen the sauce.
  5. Step 5: Serve immediately with extra grated Parmesan cheese sprinkled on top to highlight the fresh summer flavors.

Frequently asked questions

How long does Tomato and Corn Pasta with Basil and Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato and Corn Pasta with Basil and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Tomato and Corn Pasta with Basil and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato and Corn Pasta with Basil and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tomato and Corn Pasta with Basil and Garlic vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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