Pennsylvania Dutch Corn Noodles

By Nava · On Aug 20, 2010

This simple, tasty summer dish is traditionally made with egg ribbons, but vegans can substitute ribbons made of hearty whole grain flours.

Serves: 6

• 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.

Categories : Fresh Corn, Keep It Simple: Easy Vegan Main Dishes, Pasta on the lighter side

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3 comments on “Pennsylvania Dutch Corn Noodles”

1. Bryanna Clark Grogan on September 18, 2011 at 5:12 pm said:

   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 on September 18, 2011 at 6:05 pm said:

   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. Bryanna Clark Grogan on September 20, 2011 at 12:58 pm said:

   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!