Tuesday, June 10, 2014

Summery Pasta with Corn, Sweet Potatoes, Tomatoes, and Artichokes

This pasta was such a snap to prepare and a pleasure to consume. It was nice and light yet flavourful - everything a summertime pasta should be! Okay, it's not summer right now but it's close enough so might as well get in the summertime meal zone now.

The ingredients are simple and so is the preparation but this dish sure delivers on taste. YUM! I could really go for some right now. I am a hardcore pasta lover. Always have been, always will be.

Summery Pasta with Corn, Sweet Potatoes, Tomatoes, and Artichokes

Olive oil - various amounts 
2 sweet potatoes, cubed, 3/4 inch cubes
1/3 cup frozen corn
5 tomatoes, cored and diced
1 sweet onion, sliced thin
1/2 cup marinated artichoke hearts, chopped
your choice of pasta

Get a large pot of water boiling. 

Preheat the oven to 425 degrees F. Place sweet potatoes on a baking sheet, cover generously with olive oil (2-3 tbsp). Sprinkle with salt and pepper. Place in the oven for 30-40 mins, making sure to stir/flip them around at the 20 min mark (your water should be boiling so you can add the pasta and cook according to the package instructions). Place the tomatoes on a baking sheet drizzle 1 tbsp of oil over them and place them in the oven on the second rack. Strain your pasta when it's done and return the strained pasta to the pot.

Heat a sautee pan on medium heat and add 1/2 tbsp of olive oil. Add the onion and once it is translucent add the corn and artichokes. Give everything a nice stir to make sure it's all heated through. Place on low heat until the sweet potatoes and tomatoes are done. When the sweet potatoes and tomatoes are done remove them from the oven and remove the pan from the heat. Add all the veggies to the pot with the pasta, add 2-3 tbsp of olive oil and mix everything up. 

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