Summer Vegetable Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pint grape tomatoes, or 2 to 3 cups
  • ¼ of a large onion, coarsely chopped
  • 2 ears sweet yellow corn on the cob
  • 4 tablespoons olive oil, divided
  • leaves from 2 sprigs fresh thyme
  • salt and pepper
  • 1 lb penne pasta (we also like it with pasta shells)
  • 16 ounces fresh baby spinach, or about 4 big handfuls (which is how I measure from the garden)
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • grated zest of one lemon
  • juice from half a lemon
  • ½ cup freshly grated Parmesan, plus more for serving
  1. Preheat oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place the tomatoes, onions, corn, and thyme on the prepared baking sheet. Drizzle 2 tablespoons olive oil over the veggies, then toss gently until evenly coated. Bake for 25 to 30 minutes, or until the tomatoes look like the ones pictured above.
  2. Meanwhile, cook the pasta according to the package instructions. During the last minute of cooking, add the spinach to the boiling pasta. Drain the pasta and spinach together, reserving ¼ cup of the pasta water.
  3. Return the emptied pasta pot to the stove and heat the butter and remaining olive oil. Add the garlic and saute for 1 minute then remove from heat. Return the pasta and spinach to the pot.
  4. Remove the roasted veggies from the oven. Carefully cut the corn off the cob. Add the corn, tomatoes, and onion tot he pasta. Stir in the lemon zest, juice, and Parmesan. Add reserved pasta water as needed to keep the pasta moist and smooth (I find that I only need a tablespoon most of the time). Taste and adjust salt and pepper. Serve with additional Parmesan.
Recipe by Some the Wiser at