Summer Salsa Pasta

Course: Main Course, Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 461kcal

Author: Lord Byron's Kitchen

Prepared with fresh tomatoes, corn, and zucchini, Summer Salsa Pasta comes together in less than 25 minutes. With a bright, fresh, flavour, this pasta dish relies heavily on some of the best that summer has to offer. Top with parmesan cheese and grab a fork; dinner is ready!

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Ingredients

450 grams pasta (use either casarecce, rigatoni, fusilli, penne, etc.)
2 tablespoons olive oil
3 cloves garlic, minced
2 cups cherry or grape tomatoes, halved
1 large zucchini, cut into 3/4 inch pieces
1 1/2 cups corn
1 large yellow bell pepper, diced
3 cups restaurant-style salsa
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup parsley, chopped (plus more for garnish)
1/2 cup parmesan, grated (plus more for garnish)

Instructions

Begin by cooking the pasta in salted water. Be sure to undercook the pasta slightly. It will cook more when tossed with the sauce. Drain well and set aside.
While the pasta is cooking, add the olive oil to a large, deep skillet. Add the garlic, and over medium heat, cook the garlic until it is lightly browned and fragrant.
Next, add the tomatoes, yellow bell pepper, and salt. Stir into the garlic and oil mixture and cook for 2-3 minutes until the tomatoes soften a bit.
Next, add in the corn and the zucchini. Stir into the tomatoes and garlic and cook for 3-4 minutes before pouring in the salsa. Add the black pepper and stir the mixture well. Once the sauce begins to simmer and bubble, it is time to add the cooked pasta.
Stir the pasta through the sauce and allow the mixture to cook for 1-2 minutes. This will finish cooking the pasta, and thicken the sauce.
Finally, turn off the heat. Stir through the parsley and parmesan. Plate, garnish, and serve immediately.

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