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Creamy Corn and Kale Summer Spaghetti

July 31, 2021
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Creamy Corn and Kale Summer Spaghetti
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Lemony, bright spaghetti tossed with all the cheese and the best of summer produce: this Creamy Corn and Kale Summer Spaghetti is a game-changing dinner.

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Pasta is the ultimate comfort food. I mean, have you ever heard of someone who doesn’t love a good bowl of warm carbs? Didn’t think so. That being said, with all this heat in the summer, I find myself craving fresh, bright flavors more often than not. And, while I’m not saying I don’t love a good classic red sauce (hey, Turkey Spaghetti Squash Lasagna Boats!), these summer days tend to call for more of a veggie packed lighter option. Hence, this Creamy Corn and Kale Summer Spaghetti was born! With blistered cherry tomatoes, fresh sweet corn, Tuscan kale, and lemon juice: this dish truly has all the good summer ingredients. Still, pasta truly wouldn’t be pasta if it didn’t have a good amount of milk and cheese in there, ya know? Anyways, this pasta is really the best of both worlds. You have to give it a try!

The breakdown…

This Creamy Corn and Kale Summer Spaghetti truly comes together in the blink of an eye. I like to start off this dish by preparing the blistered tomatoes. Although they’re a topping to this pasta, I find that, once you get this dish rolling, everything comes together extremely fast. So, it’s just better off to blister those tomatoes at the forefront to get them out of the way.

Really, these tomatoes are just your classic stovetop version of a slow roasted tomato. Given that it’s the summer, I’m not always in the mood to heat up my oven, this method has been my go-to recently. Plus, with just a super hot skillet and a little bit of olive oil, this method is super easy, and comes together in under 10 minutes (as opposed to the 20-30 minutes required for the oven method). Quick and easy… sounds good to me!

Creamy Corn and Kale Summer Spaghetti

the bulk of it…

After you get those yellow tomatoes rolling, it’s time to move onto the bulk of the dish. Start off with a little more oil in another pan. You could also use butter or ghee for this… it’s up to you. Really, though, you just need a good bit of fat to help sauté that corn and kale. With just a little bit of flavor from some garlic and herbes de provence, this is really just some simple sauteed veggies. 

Next up, it’s time to pop in all the dairy goodness. I love myself some good corn and kale, but, let’s face it… cheese truly takes any pasta dish above and beyond. And, let me tell you, this Creamy Corn and Kale Summer Spaghetti is no exception. I like to use both parmesan and pecorino for this dish, but you could also just pick one or the other. Really, it comes down to how strong of a flavor you want the cheese to have in the dish. Parmesan is basically a more potent version of pecorino, so I like to use both to get all the good textures, but half parmesan to use the perfect flavor. Really, though, you can use whatever you want! Goat, feta, ricotta, and creme fraiche would also be delicious here!

all about that creaminess…

Oh, and let’s talk about that milk. I like to add in just a bit of milk to this recipe for a little creaminess. Personally, I use unsweetened almond milk… just because that’s what I usually have on hand. That being said, any milk or milk alternative would work well. And, if you want it super creamy, I would recommend using cream or a dairy-free creamer. Really, you can make this Creamy Corn and Kale Summer Spaghetti as healthy or decadent as you would like. You could even go with a healthier pasta alternative, if you like. I love Banza pasta if I’m not going with the classic. So, once again, go with what you love!

After a little time on the stove, you’re just about done. All there’s left is to top your pasta with some of those blistered tomatoes, some walnuts for crunch (or really any nut — pine nuts would also be delicious!), and some extra cheese! Voila! So simple, yet so good.

how to serve this up…

This Creamy Corn and Kale Summer Spaghetti is truly the easiest summer pasta. I like to whip it up for a quick summer dinner, but you could also serve this up for a crowd. Prepare a little side salad and some rolls and you have yourself an easy, impressive dinner for a crowd. Plus, this makes for amazing leftovers… so you could even whip this recipe up for a party of one or two! Oh, and don’t get scared to play around with this one. I mean, I love to saute in some fresh veggies from the market. To me, summer’s all about produce, so I love to sauté some zucchini, squash, or eggplant into the mix. You could even add a protein if you would like. Sautéed pancetta, crispy prosciutto, and seared shrimp or scallops would all be wonderful in this. Really, go with what you love!!

I hope you love this Creamy Corn and Kale Summer Spaghetti as much as I do! Let me know in the comments below:)

Creamy Corn and Kale Summer Spaghetti
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Creamy Corn and Kale Summer Spaghetti

Recipe by Annie PatrickCourse: Main Course, Lunch, Dinner, PastaCuisine: American, Italian, SummerDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Lemony, bright spaghetti tossed with all the cheese and the best of summer produce: this Creamy Corn and Kale Summer Spaghetti is a game-changing dinner.

Ingredients

  • ½ lb spaghetti, prepared according to package

  • 3 tbsp olive oil, divided

  • 1 pint yellow cherry tomatoes

  • 1 cup sweet corn (fresh or frozen)

  • 3 cups flat leaf kale, stems removed and thinly sliced

  • 3 cloves garlic, minced

  • 1 tsp herbes de provence (can sub dried thyme)

  • Salt, to taste

  • Red pepper flakes, to taste

  • ½ cup milk or heavy cream (or dairy free milk of choice)

  • ½ cup parmesan cheese, finely grated

  • ¼ cup pecorino romano cheese, finely grated

  • 1 lemon, juiced

  • Toasted walnuts, for serving

Instructions

  • Boil the spaghetti according to its package. Reserve 1 cup of pasta water for later use.
  • In a large skillet, heat 1 tbsp of the olive oil over high heat. Once hot, toss in the cherry tomatoes. Allow the tomatoes to cook for 5-8 minutes, or until they begin to burst. Then, remove the cherry tomatoes from the skillet.
  • In the empty skillet, heat the remaining 2 tbsp of olive oil over medium-high heat. Toss in the corn, kale, garlic, herbes de provence, salt, and red pepper flakes. Saute for about 3 minutes, then in a few tbsp of the reserved pasta water to wilt the kale.
  • Stir in the milk, parmesan, and pecorino and cook over medium-low heat for another 3 minutes. Toss in the spaghetti and simmer for another 2-3 minutes, thinning with the remaining pasta water along the way, as needed. Finish by squeezing in the lemon juice then remove from the heat.
  • Serve your pasta up with a few of the blistered tomatoes, some toasted walnuts, and extra parmesan cheese, as desired. Enjoy!

Notes

  • I like to use Tuscan Kale or Dinosaur Kale for this recipe. Any flat leaf leafy green will work well, though. 
  • I like to use both parmesan and pecorino for this dish, but you could also just pick one or the other. 
  • Any nut or seed would work in place of the walnuts. Pine nuts are another favorite of mine for this dish. 
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