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.
- 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.
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