August 26, 2015

Brown Butter Tomato and Corn Angel Hair Pasta

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Fresh and light, this brown butter tomato and corn angel hair pasta is perfect for summer! With dreamy brown butter, fresh veggies, parmesan and lemon zest, it’s simplicity at its finest. Vegetarian and nut free.

Two bowls filled with Tomato and Corn Angel Hair Pasta.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

Angel hair pasta = the best. Whenever I eat it, I always wonder why on earth I waste my time with regular spaghetti.

Especially when we combine it with fresh summer produce and the wonder that is brown butter. 

But seriously. Angel hair pasta always reminds me of growing up. My sister and I were extremely picky eaters (to the point where I’m surprised my mom didn’t throw things at us in frustration).

I vividly remember my parents taking us to a nicer restaurant around the holidays one year and we both refused to eat ANYTHING on the menu.

So the chef whipped us up some plain pasta with butter. Literally, angel hair with butter. There might have been some parmesan involved but that was it.

So today’s recipe is like the grown up version of that dish. With veggies because I obviously kind of totally dig them now.

And instead of plain butter, we have this beautiful, nutty, browned magical stuff right here:

A white ramekin filled with brown butter.

How To Make Tomato and Corn Angel Hair Pasta

Another bonus? You can have this dish on your table in about 30 minutes.

We brown some butter. We cook some angel hair. We quickly soften up some onion and warm up some fresh corn and cherry tomatoes.

It all gets tossed together with a touch of lemon zest, garlic, parmesan and fresh basil.

Light, easy and not at all over the top or fussy or complicated.

Simplicity at its finest. ♥ ♥ ♥

Two bowls filled with Brown Butter Angel Hair Pasta.

Additional Pasta Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Recipe for light and summery brown butter tomato and corn angel hair pasta. With fresh corn, tomatoes, parmesan and lemon zest!

Brown Butter Tomato and Corn Angel Hair Pasta

Yield: about 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Fresh and light, this brown butter tomato and corn angel hair pasta is perfect for summer! With dreamy brown butter, fresh veggies, parmesan and lemon zest, it’s simplicity at its finest. Vegetarian and nut free.

Ingredients

For the brown butter:

  • 6 tablespoons unsalted butter, cut into chunks

For the pasta:

  • 12 ounces uncooked whole wheat angel hair pasta (or capellini)
  • 1 ½ tablespoons olive oil
  • 1 medium onion, chopped
  • 3 large cloves garlic, minced
  • 2 large ears corn, kernels removed
  • 1 pint cherry tomatoes, halved
  • ¼ teaspoon salt
  • zest of 1 lemon
  • ½ cup freshly grated parmesan cheese
  • chopped fresh basil, for garnish

Instructions

For the brown butter:

  1. Add the butter chunks to a small skillet set over medium heat. Let the butter melt and then continue to cook, whisking frequently, until it begins to turn a caramel color, which will take several minutes.
  2. You should see brown bits on the bottom of the pan. Once you see those bits, turn off the heat and continue to whisk constantly for about 30 seconds, until the butter is golden brown. Be careful not to burn the butter - those bits can turn black quickly. And do not walk away during this process!

For the pasta:

  1. Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente, according to the package directions. Drain, reserving some of the cooking liquid for later, and set aside.
  2. Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook until tender, about 4 to 5 minutes. Add in the garlic and cook for 30 seconds, until fragrant.
  3. Add in the corn, tomatoes and salt. Cook for about 2 to 3 minutes, until warmed through. Turn off the heat.
  4. Add the cooked pasta to the skillet, along with the lemon zest, parmesan cheese and the browned butter. Toss to combine. Add in a little of the reserved cooking liquid to sort of loosen it all up / get it to a consistency of your liking.
  5. Taste and season with additional salt if needed, then top with the fresh basil and serve!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 246mgCarbohydrates: 61gFiber: 10gSugar: 5gProtein: 15g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Main Dish
Main Dish, Meatless, Nut Free, Pasta, Recipes (ALL), Soy Free, Vegetarian, Weeknight
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