Bell Pepper Pasta with Sweet Corn

5 from 2 votes

This simple pasta dish highlights fresh summer bell peppers and sweet corn in a gently spicy butter and black pepper sauce.

Prep Time5

Cook Time20

Total Time25

Course: Pasta

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 396kcal

Cook the fusilli in a pot of well-salted water until al dente. Reserve at least ½ cup of pasta water before draining. Set aside.
Heat a large skillet over medium heat. Drizzle with olive oil. Once hot, add the sliced peppers, red pepper flakes, dry basil, black pepper, and salt. Sauté until the peppers are softened and beginning to brown, about 6 to 8 minutes.
Add in the corn kernels and the garlic. Sauté an additional 2 to 3 minutes to brown the corn and garlic.
Reduce heat to medium-low. Add in the butter and whisk in ⅓ cup reserved pasta water to form the butter sauce. Add additional pasta water to thin the sauce, as needed.
Stir in the cooked pasta. Remove from the heat and drizzle with 1-2 tablespoons of balsamic vinegar, feta, and fresh basil.

Red pepper flakes make the pasta gently spicy. Decrease to ¼ teaspoon red pepper flakes for more subtle heat.
Leftovers are best within 3 to 4 days. Let cool to room temperature before transferring to an airtight container and refrigerating.
Reheating: Pasta reheats well in the microwave in just about 2 minutes. Add a splash of balsamic vinegar or olive oil to loosen up the sauce, if needed.
Add protein: I like to round out this pasta with sauteed spicy sausage (Impossible makes a great one), but it's just as great on its own or with air-fried chickpeas.