Wednesday, May 13, 2015

Michael Symon's Pasta with Corn and Feta and Tomatoes

This was the most amazing dinner.  We all gave this a perfect 10, and we couldn't believe how amazing it was.  I found this recipe in Michael Symon's 5 in 5 cookbook, our family's favorite, and this recipe just spoke to us.  The feta with the corn and tomatoes, what an amazing combination.  I made some Italian seasoned ground beef for Aaron to put on his, which is why he also gave it a perfect 10 :).  Anyway, for 8 servings, the calories were 290, and here's what to do:

12 oz pasta
2 T olive oil
3 ears sweet corn, kernels cut from the cob
2 garlic cloves, minced
1/2 t red pepper flakes (can use more)
3 T fresh oregano leaves
2 c cherry or grape tomatoes, halved
2 T olive oil
1 c crumbled Feta cheese

Cook the pasta in very well salted water.  Reserve 1 c of the pasta water, then drain and set the pasta aside.
Heat the olive oil and corn in a large skillet until the kernels start to brown, then add in the garlic and oregano and salt.  Cook about 1 minute.  Stir in the red pepper flakes and the reserved pasta water and cook for another minute.
Add the pasta to the pan, stirring the noodles into the sauce.  Remove from the heat and stir in the tomatoes, olive oil and feta.  Serve immediately.


  1. This sounds so easy and yet good. It looks really good, too. Love mom

  2. "[Chef] Michael Symon, [former State Senator] Nina Turner, and [Artist] Marc Breed, are the faces defining the New Cleveland."

    -Michael Rappaport, Wall Street Journal