Pennsylvania Dutch Corn Noodles
This simple, tasty summer dish is traditionally made with egg ribbons, but vegans can substitute ribbons made of hearty whole grain flours.
- One 12-ounce package ribbon noodles (try spelt or quinoa noodles)
- 2 tablespoons light 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
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.
Transfer the skillet mixture to a large serving bowl. Add the hot cooked noodles and season to taste with salt and lots of freshly ground black pepper. Serve at once.
- VegKitchen has lots more recipes for using fresh corn.
- Explore other super-easy vegan main dish recipes.
- Here are more lighter seasonal vegan pasta recipes.