This is my simple summer go-to dish when you're fridge is full of fresh veggies and produce.
This is a recipe for super simple summer pasta with mushrooms and corn.
On a summer weeknight when you’re hungry with nothing prepared, this is what you make. The recipe for Simple Summer Pasta with mushrooms and corn is incredibly simple, relying on fresh ingredients to bring it to life.
This is a use whatever is left in the fridge type of recipe. In the summer for me, it’s typically left over corn on the cob. A few musts for this recipe are at least one shallot and fresh herbs. The sweetness of the shallot really brings the recipe together. Fresh herbs such as thyme, basil and chives really make the ingredients pop.
I always keep fresh herbs on hand thanks to my kitchen herb garden. 10/10 recommend keeping one if you cook even a few times a week.
any shaped pasta such as penne, rigatoni or cellentani
extra virgin olive oil
fresh herbs such as basil, parsley and chives
brussel sprouts, broccolini or spinach
How to perfectly cook pasta
In this recipe and many pasta dishes you will double cook the pasta. This means that you’ll boil it first and then place it in a saute pan to mix with other ingredients for the final dish. Because of the pasta double cooking, you don’t want it to be overcooked.
I try every time to cook my pasta al dente. Al dente is italian for “to the tooth” and it results in a very slightly hard bite. My best tip is to read the box or instructions for the minimum time and reduce by one minute. This allows some room for error and you’ll have an opportunity to cook it again. No one wants mushy pasta!
Method for saving pasta water
Have you ever had a recipe call for pasta water, completely forget and drain it all out?! Me too!
I have such a simple hack for you to save your pasta water. Take measuring cup and dip it into the pot of boiling pasta water just before the pasta is done. Set your measuring cup aside and it will be there for you when you’re ready to mix your dish together.
Best pan for all around cooking
This recipe can be made really with any two pans: a pan to boil the pasta and then a pan to cook the recipe together. I’ve found that my cooking truly tasted better when I upgraded my cooking sets to cast iron.
The Staub Skillet with lid is my absolutely favorite! It can be used for so many different things. The cast iron is beautifully crafted with ceramic but most importantly, it cooks food so well. In this pan I’m able to sauté vegetables and brown meats perfectly.
I also love how beautiful it is with the gold knob as well.
This recipe for Simple Summer Pasta with Mushrooms and Corn is a great example of what to make with left over corn on the cob. You can also make corn salsas, dips, salads and of course, corn bread.
If properly stored in the refrigerator, corn on the cob can last for 3-5 days.
Super simple recipe for summer pasta with corn, mushrooms, shallot and herbs.
- 1 lb pasta in any medium sized shape
- 1 shallot, minced
- 1 cup mushrooms, sliced
- 1 cup green veggies. You can try Brussel sprouts, broccolini or spinach
- Parmesan cheese for grating
- 1/4 cup corn niblets, cob removed
- 1/4 cup fresh herbs including basil, chives and parsley
- 4 thyme sprigs
- 4 tablespoons butter
- salt and pepper
- Boil and cook the pasta per the package directions until al dente. Drain and set pasta aside.. When the pasta is almost done cooking, set aside one cup of pasta water.
- In a large skillet or cast iron pan, heat to medium heat with a tablespoon of extra virgin olive oil. Cook the shallot until translucent.
- Add in your green vegetable, corn, mushrooms and thyme sprigs. Saute until tender.
- Reduce heat to low. Fold in the cooked pasta and butter.
- Add in chopped herbs, salt and pepper. Toss until evenly coated.
- Using a hand grater, grate Parmesean on top and serve!
Ensure to not overcook your pasta. For tips, check out the full post.
Ingredient mesaurements are a guide and can be adjusted to your tastes.
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