I know, it's a weird name for spaghetti. But it's far more descriptive than the 'whole grain spaghetti' that this dish was originally named. One of my first meals from Blue Apron, and my first vegetarian meal. It made a lot of food. And it was a nice departure from the typical tomato-based sauces to go with spaghetti. The salty bite of the cheese and the sweetness of the corn make this a wonderful dish, and it's relatively light feeling for a perfect summer meal. Plus, if you actually make it during the summer, you could easily grab most of the ingredients from a local farmer's market. Score!
Note that in the picture, my cherry tomatoes had went bad, so I used a Roma tomato for the tomatoes instead. I'm sure it would be even more delightful with the cherry tomatoes.
Green and Yellow Spaghetti
Originally found at Blue Apron
8 ounces whole grain spaghetti
1 ear of corn, removed from cob
1 shallot, minced
4 cloves garlic, minced
5 ounces cherry tomatoes, cut in half lengthwise
1 bunch basil, stems discarded and roughly chopped
2 Tbsp Mascarpone cheese
1/4 cup Parmesan cheese, grated
red pepper flakes, to taste
olive oil
Heat a large pot of salted water to boiling on high. Add pasta to the water and cook 5-7 minutes, until al dente. Drain, reserving 2/3 cup of the pasta cooking water. Meanwhile, in a large pan, heat 2 tsp oil over medium-high heat. Add garlic, shallot, and corn, and cook 2-3 minutes, until slightly softened. Add tomatoes, half the basil, and crushed red pepper. Season with salt and pepper. Cook 1-2 minutes, stirring occasionally, until well combined and the tomatoes have softened slightly. Add the cooked pasta, Mascarpone cheese, and 1/3 cup of reserved pasta water. Cook 1-2 minutes, until pasta is thoroughly coated, adding more water as necessary to reach desired consistency.
Serve, garnishing with remaining basil and Parmesan cheese.
My Notes:
The original recipe called for adding the Parmesan cheese with the Mascarpone cheese, but I found that it ended up clumping together too much, so I recommend garnishing with it instead. Feel free to add more tomatoes if you'd like more in your dish, but overall, I think it worked well. And it makes for great left overs.
