Pennsylvania Dutch Corn Noodles

Pennsylvania Dutch Corn Noodles

This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Photo by Hannah Kaminsky of Bittersweet.

Serves: 6

  • 12-ounce package ribbon noodles (try spelt or quinoa noodles)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 heaping cups ripe, juicy tomatoes, diced
  • 3 cups cooked fresh corn kernels (from about 4 medium ears)
  • 1/4 cup chopped fresh parsley, or more, to taste
  • Salt and freshly ground black pepper to taste

Bring plenty of water to a boil in a large pot. Cook the noodles according to package directions until al dente, then drain.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté over low heat until they are lightly browned. Add the tomatoes and 1/4 cup water, and cook just until they soften up, about 3 to 4 minutes. Add the corn and parsley and simmer just until everything is well heated through.

Pennsylvania Dutch corn noodles detail

Transfer the skillet mixture to a large serving bowl. Add the hot cooked noodles and season with salt and lots of freshly ground black pepper. Serve at once.

Nutritional Information:
Per Serving: 311.3 calories; 8.4g fat; 220.8mg sodium; 537.4mg potassium; 49.6g carbs; 4.9g fiber; 7.5g sugar; 9.8g protein

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5 Responses to “Pennsylvania Dutch Corn Noodles”

  1. Nava, I have been making this dish every summer for at least 20 years! (I have your book “American Harvest”.) I wanted to see if you had it online because we had it for lunch today and I took some pictures to post on my FB page, and I wanted to link to your recipe, if possible. So I will! It is so good with Denman Is. corn picked today and our own juicy tomatoes! Thanks so much for a delicious, simple recipe that I (and my family) have enjoyed for so many years! Cheers, Bryanna

  2. Nava says:

    Yes, indeed, Bryanna! Please do, you can even repost the recipe with your photo. If I can use one of your photos of the dish, then I’ll link back to you—synergy!

  3. Please use any of the photos you like– the only problem is that I didn’t have any eggless noodles or tagliatelle (which is what I usually use), so I used farfalle. (I live on an island, so couldn’t go out quickly to a grocery store!) So it doesn’t look like it should. But it sure was yummy!

  4. gloria gilmore says:

    Great simple vegan dish that is delish!

  5. Nava says:

    Thank you, Gloria. Glad you liked it — sometimes simple is best!

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