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    Home » Recipes » Pasta Recipes

    Published: Jan 2, 2020 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliate links 10 Comments

    Spicy Broccoli Corn Pasta

    Jump to Recipe
    White bowl of broccoli corn pasta, image with text
    Close-up images of broccoli corn pasta, long pin with text
    White bowl of broccoli corn pasta, image with text

    Beginning the year with an easy pasta recipe. Roasted veggies and a spicy kick that can be adjusted to your palate. Good to make year-round with frozen broccoli and corn, it's full of flavor, and on the healthier side.

    White bowl with broccoli corn harissa pasta

    Originally posted in November 2017, the text has been updated to serve you better. The recipe remains the same. 

    We love our easy pasta recipes, don't we? This is one of them. SO easy and delicious.

    This is one of those recipes that saves the never-ending 'what should I make for dinner tonight' moment.

    Through the years I have traded rich and creamy sauces for simple fresh ideas. Some chopped fresh tomatoes with basil and parmesan that I sometimes dress up a bit with limes and jalapeños with outstanding results.

    Broccoli ready to be roasted

    This broccoli and corn pasta bowl turned out a real winner. Roasting the vegetables with olive oil, salt, and pepper makes them deeply flavored without losing any of the crunchiness.

    Table of Contents Hide
    Roasting vegetables
    Types of pasta
    What is harissa?
    Top tips
    Spicy Broccoli Corn Pasta

    Roasting vegetables

    Roasting means baking in an oven at a medium/low temperature allowing the vegetables (or fruit) caramelize in their own natural sugars. This method concentrates flavor big time and makes a bland ingredient (zucchini for example) go to a whole new level of delicious.

    Some foods have more sugar per se - butternut squash, carrots, beets, tomatoes - so roasting them really brings out a flavor that we don't even know was there.

    Close-up image of roasted Broccoli and corn

    It's the simplest way I know of avoiding boiling or steaming them which I find decreases their flavors. So, I always roast. I get the bonus of charred bits too. A win-win.

    Types of pasta

    Any short, dry pasta works really well here. Especially those with creases, like the fusilli here, because the sauce or vegetables get into those places and they flavor the pasta better than, for example, spaghetti.

    So, my choice is fusilli first, macaroni second, and orecchiette third.

    What is harissa?

    The spicy part is given by this amazing North African condiment made with dried chiles and spices, that I keep in the refrigerator at all times. I even have a harissa powder.

    You can easily make it yourself, check the homemade harissa recipe in the egg curry post.

    homemade harissa

    Top tips

    Pasta: you can use leftover pasta too (no sauce). 

    Vegetables: broccoli and corn work wonderful, but other similar vegetables can be used, like cauliflower or zucchini. Use fresh corn when in season. It's a great way to use leftover grilled corn. 

    Storing: this can be stored well wrapped in the refrigerator for a day or two and reheated. Freezing it is also an alternative, it keeps for a month. 

    Variations: use a different spicy sauce, such as sriracha. Use a different cheese, such as goat cheese crumbled on top. Add bacon, crisp and crumbled on top. 

    White bowl with Broccoli and corn easy pasta bowl

    Other recipes you might like:
    Easy Roasted Carrot Dip
    Bacon Miso Carrot Pasta
    Charred Asparagus, Corn, and Croutons Spaghetti
    Crunchy Szechuan Pork and Carrots
    Leftover Pasta Frittata

    Let me know if you make this recipe! I’d love to hear what you think about it.
    Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

    Print
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    Broccoli and corn easy pasta bowl

    Spicy Broccoli Corn Pasta

    ★★★★★

    5 from 5 reviews

    Print Recipe
    Save Recipe Recipe Saved

    This broccoli and corn pasta bowl is one of those recipes that saves the never-ending 'what should I make for dinner tonight' moment. Easy and full of flavor, it's also on the healthier side.

    • Total Time: 60 minutes
    • Yield: 2 servings

    Ingredients

    • 2 cups dried pasta (cooked according to packet instructions)
    • ½ medium broccoli, no stems, cut into chunks
    • 2 corn ears (shucked (or use frozen)
    • 2-3 Tbs. harissa paste (or sriracha or other spicy red pepper sauce you like)
    • ½ cup good parmesan cheese, grated
    • 2 Tbs fresh chopped parsley
    • Extra virgin olive oil
    • Salt and black pepper
    • A drizzle of cream (optional but good if you like spicy but also creamy)

    Instructions

    1. Preheat oven to 375ºF / 190ºC.
    2. Put broccoli in an oven tray, drizzle with olive oil, salt and pepper, and bake 20 minutes, moving around once or twice while cooking.
    3. Add corn and bake 20 more minutes, until it’s charred but still crunchy. The times given here might be slightly different if using frozen vegetables.
    4. Drain the pasta and mix with some olive oil (I use the same pot I cooked it in).
    5. Add parsley, harissa, cheese and mix.
    6. Add vegetables and mix well.
    7. Serve with a drizzle of olive oil and cream if using.

    Notes

    Pasta: you can use leftover pasta too (no sauce).

    Vegetables: broccoli and corn work wonderful, but other similar vegetables can be used, like cauliflower or zucchini. They can be roasted ahead and refrigerated for a few days. Use fresh corn when in season. It's a great way to use leftover grilled corn.

    Storing: this can be stored well wrapped in the refrigerator for a day or two and reheated. Freezing it is also an alternative, it keeps for a month.

    Variations: use a different spicy sauce, such as sriracha. Use a different cheese, such as goat cheese crumbled on top. Add bacon, crisp and crumbled on top.

    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Category: Pasta
    • Method: Roasting
    • Cuisine: International

    Nutrition

    • Serving Size: ⅓
    • Calories: 484
    • Sugar: 9.5 g
    • Sodium: 289.7 mg
    • Fat: 14.7 g
    • Carbohydrates: 73.1 g
    • Protein: 19.7 g
    • Cholesterol: 20.9 mg

    Keywords: roasted vegetable pasta, broccoli corn pasta

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Pasta Recipes

    • Sesame Soba Noodles
    • Leftover Pasta Frittata
    • Homemade Pumpkin Ricotta Gnocchi
    • Super Easy Cilantro Pesto

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Beth says

      January 03, 2020 at 12:01 pm

      Some shy away from adding corn to pasta but we love it! Used sriracha because it's what we had! So tasty!

      ★★★★★

      Reply
    2. Ashley says

      January 03, 2020 at 10:48 am

      I love anything with Harissa - but add pasta, and I am SO in!!! Can't wait to try this recipe this evening. Thanks for sharing!

      ★★★★★

      Reply
    3. Julie says

      January 03, 2020 at 10:42 am

      My kind of recipe! Quick and Easy! Thanks for sharing!

      ★★★★★

      Reply
    4. Adrianne says

      January 03, 2020 at 9:53 am

      This is such a great, easy and delicious recipe! I love the touch of cream in the recipe, I bet it tastes fabulous. Can't wait to try it. Cheers!

      ★★★★★

      Reply
    5. Heidy says

      January 03, 2020 at 8:09 am

      Great recipe! The entire family loves pasta so this went over so well. Bookmarking to make this pasta dish again.

      ★★★★★

      Reply
    6. Liz says

      December 10, 2017 at 11:56 pm

      I'd love to make a huge batch and eat it for a week's worth of lunches! It looks fabulous, Paula!!!

      Reply
      • Paula Montenegro says

        December 13, 2017 at 9:33 am

        Thanks Liz!

        Reply
    7. Mimi says

      November 27, 2017 at 3:24 pm

      Beautiful and healthy. Love all of the ingredients!

      Reply
      • Paula Montenegro says

        November 27, 2017 at 11:49 pm

        Thanks Mimi!

        Reply
    8. Angie@Angie's Recipes says

      November 26, 2017 at 11:29 am

      Quick, comforting and delicious! Roasted veggies taste so good.

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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