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 Pennsylvania Dutch Corn Noodles 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.
Pennsylvania Dutch Corn Noodles
- 1 (12 oz) package ribbon noodles (try spelt or quinoa noodles)
- 2 tbsp 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.
- 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.
Per serving: Calories: 194; Total Fat: 6g; Protein: 4g; Carbs: 31g; Sodium: 13 mg