Creamy Corn and Tomato Orecchiette | Blue Jean Chef - Meredith Laurence

Name: Creamy Corn and Tomato Orecchiette | Blue Jean Chef - Meredith Laurence
Ingredients: 2 pints cherry tomatoes (halved); olive oil; salt and freshly ground black pepper; 2 tablespoons butter; 4 scallions (whites and green separated and sliced ¼-inch on the bias); 4 cups fresh corn kernels (cut off the cob (about 4 ears)); ¼ cup water; 12 ounces dried orecchiette pasta; 4 teaspoons lime juice (about 1 lime); fresh basil leaves (torn)

"This creamy corn and tomato orecchiette recipe is full of flavor and creamy without added dairy. It's bright and fresh and a little lighter on the calories...."

INGREDIENTS

•

2 pints cherry tomatoes (halved)

•

olive oil

•

salt and freshly ground black pepper

•

2 tablespoons butter

•

4 scallions (whites and green separated and sliced ¼-inch on the bias)

•

4 cups fresh corn kernels (cut off the cob (about 4 ears))

•

¼ cup water

•

12 ounces dried orecchiette pasta

•

4 teaspoons lime juice (about 1 lime)

•

fresh basil leaves (torn)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes