This is a great option for an easy pasta recipe that's light yet full of flavor. It has roasted veggies and a spicy kick that can be adjusted to your palate. Of course, it's perfect for fresh produce, but you can make it year-round with frozen broccoli and corn.
Easy, flavorful and light
This recipe saves the never-ending 'what should I make for dinner tonight' moment.
We love pasta for weeknights and Sunday lunch, an Italian tradition we keep most of the time. This is one of our favorites during the summer: simple to make, lighter than sauce-laden ones and yummy with a hint of spicy.
Roasting the vegetables with olive oil, salt, and pepper deepens their flavor without sacrificing their crunch.
Through the years, I have traded rich and creamy sauces for simple, fresher ideas that seem to include corn, like this one or the roasted tomato corn pasta.
Well, most of the time anyway. I love a good cheesy pasta bake, let's not kid ourselves.
How do you select broccoli?
- When buying fresh broccoli, look for firm stalks and tightly closed florets with a deep green color.
- Avoid yellowing florets or wilted stems, as these are signs of age.
- The stalks should feel sturdy, not rubbery, and the overall bunch should feel heavy for its size. If the broccoli has leaves attached, they should be crisp and vibrant.
How do you choose fresh corn?
- Opt for ears with bright green, tightly wrapped husks, ensuring they're fresh and not dried out. Give the corn a sniff for a sweet, slightly grassy aroma.
- Test the kernels by peeling back a section of the husk and pressing your thumbnail into a kernel; if the liquid that comes out is milky, it's fresh.
- Look for plump, evenly spaced kernels that are firm and shiny, avoiding any with large gaps or discoloration.
- Choose ears that feel heavy for their size, indicating they're filled with juicy kernels.
Roasting vegetables
Roasting means baking in an oven at a medium/low temperature allowing the vegetables to caramelize in their own natural sugars.
This method concentrates the flavor big time and takes a bland ingredient to a whole new level of deliciousness.
Some foods have more sugar per se—butternut squash, pumpkin, carrots, beets, tomatoes—so roasting them really brings out a flavor that we don't even know is there.
It's the simplest way I know of avoiding boiling or steaming, as I find it decreases their flavors. So, I always roast them. And I get the bonus of charred bits too. A win-win.
Types of pasta to use
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. But adapt this recipe to your favorite pasta. After all, you'll be the one eating it.
What is harissa?
The spicy part is given by this amazing North African condiment made with dried chiles and spices, which I always keep in the refrigerator.
You can make it yourself; check the homemade harissa recipe in the egg curry post. Or you can easily buy it at the store or online as harissa paste condiment or powdered harissa spice.
Alternatives: use another spicy condiment such as sriracha, finely chopped chipotles in adobo, buffalo sauce, jalapeño powder or any other one you regularly use.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Corn: you can use leftover grilled corn.
- Other vegetables: broccoli and corn work wonderfully well together, but other similar vegetables can be used, like cauliflower or zucchini.
- Storing: this pasta can be stored in the refrigerator for a few days, in a covered bowl or airtight container and reheated. Freezing it is also an alternative, and it keeps for a month.
- Variations: use a different spicy sauce or condiment. Use a different cheese, such as feta or goat cheese crumbled on top. Add crisp bacon bits before serving.
Related recipes you might like:
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Broccoli Corn Pasta (easy and spicy)
Ingredients
- 2 cups dried pasta, cooked according to packet instructions
- ½ medium broccoli, no stems, cut into chunks
- 1 ½ cups corn kernels, from about 2 corn ears
- 1 to 2 tablespoons harissa paste, store-bought or homemade harissa. Or sriracha or other spicy red pepper sauce you like
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh chopped parsley
- extra virgin olive oil
- salt and black pepper, to taste
- a drizzle of cream, optional but good if you like spicy and creamy
Instructions
- Preheat the oven to 375ºF (190ºC).
- Put ½ medium broccoli in pieces in an oven tray, drizzle with olive oil, salt and pepper, and bake for 15-20 minutes, moving around once or twice while cooking.
- Add 1 ½ cups corn kernels and bake for 15-20 more minutes, until it’s charred but still crunchy. The times given here might be slightly different depending on the size of the broccoli or if you're using frozen vegetables. This can be made up to 1 day before and the veggies kept in the refrigerator, well covered.
- Cook 2 cups dried pasta according to the package directions. Drain and mix with a few tablespoons of olive oil.
- Add 2 tablespoons fresh chopped parsley, 1 to 2 tablespoons harissa paste and ½ cup Parmesan cheese and stir to mix. Add the roasted vegetables and mix well. Check and adjust the seasonings, adding more harissa, salt, pepper or cheese if necessary.
- Serve with a drizzle of olive oil and cream if using.
Beth says
Some shy away from adding corn to pasta but we love it! Used sriracha because it's what we had! So tasty!
Ashley says
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!
Julie says
My kind of recipe! Quick and Easy! Thanks for sharing!
Adrianne says
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!
Heidy says
Great recipe! The entire family loves pasta so this went over so well. Bookmarking to make this pasta dish again.
Liz says
I'd love to make a huge batch and eat it for a week's worth of lunches! It looks fabulous, Paula!!!
Paula Montenegro says
Thanks Liz!
Mimi says
Beautiful and healthy. Love all of the ingredients!
Paula Montenegro says
Thanks Mimi!
Angie@Angie's Recipes says
Quick, comforting and delicious! Roasted veggies taste so good.