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RECIPE
11 INGREDIENTS 6 STEPS 30min

Tagliatelle with Blistered Cherry Tomatoes, Corn, and Basil

This quick-cooking, vegetarian dinner tastes like summer in a bowl! Cherry tomatoes and corn are simmered with lemon juice and a splash of cream to create a chunky sauce that perfectly coats wide noodles like tagliatelle or pappardelle. Garnish with fresh basil and grated Parmesan cheese.
Tagliatelle with Blistered Cherry Tomatoes, Corn, and Basil Recipe | SideChef
This quick-cooking, vegetarian dinner tastes like summer in a bowl! Cherry tomatoes and corn are simmered with lemon juice and a splash of cream to create a chunky sauce that perfectly coats wide noodles like tagliatelle or pappardelle. Garnish with fresh basil and grated Parmesan cheese.
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
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Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
30min
Total Time
$2.41
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Tagliatelle
fresh or dried
or Pappardelle
3 Tbsp
Extra-Virgin Olive Oil
4 1/2 cups
Cherry Tomatoes
2 cups
fresh or frozen
2 cloves
Garlic , minced
1 pinch
Crushed Red Pepper Flakes
1/2 cup
Heavy Cream
1
Lemon , zested, juiced
1 pckg
(0.75 oz)
cut into ribbons
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
746
FAT
26.4 g
PROTEIN
24.2 g
CARBS
107.9 g

Author's Notes

If using frozen corn, there is no need to thaw it beforehand.

Cooking Instructions

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Step 1
Bring a pot of salted water to a boil. Cook the Tagliatelle (1 lb) according to package directions. Reserve 1/2 cup of the pasta cooking water.
Step 2
While the pasta is cooking, make the sauce. Heat the Extra-Virgin Olive Oil (3 Tbsp) over medium-high heat in a large, heavy-bottomed skillet or sauté pan. Add the Cherry Tomatoes (4 1/2 cups) and sauté until they are soft and begin to break down; 4 to 5 minutes. Gently press on the tomatoes with the back of a wooden spoon to release their juices.
Step 3
Add the Whole Kernel Corn (2 cups) , Garlic (2 cloves) , Kosher Salt (1/2 tsp) , and Crushed Red Pepper Flakes (1 pinch) and sauté until fragrant, about 1 minute.
Step 4
Add the Heavy Cream (1/2 cup) and the zest and juice of the Lemon (1) and raise the heat to high. Bring the mixture to a boil, then reduce the heat and simmer until thickened, approximately 5 minutes.
Step 5
Add the drained pasta and Grated Parmesan Cheese (1/2 cup) to the skillet with the tomato mixture and toss to combine. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Step 6
Divide the pasta among four bowls and garnish with Fresh Basil (1 pckg) . Serve immediately.
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Nutrition Per Serving
Calories
746
% Daily Value*
Fat
26.4 g
34%
Saturated Fat
10.3 g
52%
Trans Fat
0.1 g
--
Cholesterol
50.1 mg
17%
Carbohydrates
107.9 g
39%
Fiber
6.7 g
24%
Sugars
11.8 g
--
Protein
24.2 g
48%
Sodium
822.7 mg
36%
Vitamin D
0.1 µg
0%
Calcium
219.7 mg
17%
Iron
2.6 mg
14%
Potassium
193.1 mg
4%
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