How to Make Conchiglie Pasta with Sweet Corn and Cherry Tomatoes - A Step-by-Step Guide

There's nothing quite like a simple and satisfying pasta dish, and this conchiglie pasta with sweet corn and cherry tomatoes is just that. It's a recipe that celebrates summer's bounty with the sweetness of fresh corn and the burst of flavor from ripe cherry tomatoes, all tossed together with al dente conchiglie pasta and finished with a light and zesty dressing.

One of the great things about this recipe is that it comes together in no time at all, making it perfect for a quick weekni...

Read more

Ingredients

  • 1 (16 ounce) package jumbo pasta shells, dry
  • 4 ears corn, husked
  • 1 pound cherry tomatoes, halved
  • ¼ cup extra-virgin olive oil
  • 4 ounces prosciutto, diced
  • 2 tablespoons basil pesto
  • 10 leaves basil, thinly sliced
  • ½ teaspoon salt
  • ¼ cup freshly grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
  • Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
  • Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
  • Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
  • Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.
  • Nutrition

    407 cal.

    • Total Fat: 16g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 503mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 14g
    • Vitamin C: 14mg
    • Calcium: 72mg
    • Iron: 3mg
    • Potassium: 391mg