Toasted Corn and Burst Tomato Cacio e Pepe
Ingredients
- 1 ear corn, shucked
- 6 oz campanelle pasta
- 1 pint cherry tomatoes
- 2 small cloves garlic, thinly sliced
- ¼ tsp kosher salt
- 1 Tbsp olive oil
- ¼ cup half and half
- 1 cup freshly grated Parmesan cheese, divided
- 1 tsp freshly ground pepper
- 2 Tbsp chopped fresh basil
Instructions
- Remove kernels from corn; discard cob. Cook pasta according to package directions in a Dutch oven; drain, reserving ¼ cup pasta water.
- Meanwhile, cook tomatoes, corn, garlic, and salt in hot oil in a skillet over medium heat 6 to 8 minutes or until tomatoes burst and corn is lightly browned, stirring occasionally.
- Toss hot pasta with half-and-half, ¾ cup cheese, pepper, and reserved ¼ cup pasta water in pot over low heat until slightly thickened.
- Serve tomato mixture over pasta; sprinkle with ¼ cup cheese and basil.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
476
|
476
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 26 | 26 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 849 | 849 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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