☀️ THE ULTIMATE SUMMER PASTA ☀️
Sweet toasted corn, creamy parmesan sauce, Rotel, and tender steak… this might just be the pasta of the summer. 🌽🍝☀️
WHAT YOU NEED:
• 1 lb penne pasta
• 1 pint heavy cream
• 6 oz shredded parmesan cheese
• 1/4 cup sour cream
• 1 can Rotel, drained
• 1–2 tsp Better Than Bouillon chicken base
• 1 (12 oz) bag frozen corn
• 1–2 tbsp butter
• Tony’s Seasoning, to taste
• Garlic powder, to taste
• Paprika, to taste
• Dried parsley, to taste
• Black pepper, to taste
Optional Protein:
• London broil (or your favorite steak)
FOR THE STEAK:
• London broil
• McCormick Montreal Steak Seasoning
Season the steak generously with Montreal Steak Seasoning and bake at 425°F for about 25 minutes. Let rest before slicing.
DIRECTIONS:
1. Boil pasta according to package directions and drain.
2. While the pasta cooks, add the frozen corn to a hot, dry skillet. Cook until lightly toasted and golden.
3. Add butter and Better Than Bouillon and stir together.
4. Pour in the heavy cream and season with Tony’s, garlic powder, paprika, parsley, and black pepper.
5. Simmer for a few minutes.
6. Stir in the parmesan cheese until melted and smooth.
7. Add the sour cream and drained Rotel. Stir until combined.
8. Add the cooked pasta and toss until fully coated.
9. Top with sliced steak and serve.
☀️ Creamy, cheesy, packed with sweet corn flavor, and guaranteed to be on repeat all summer long. ☀️ #pasta #easydinner #weeknightdinner #summer #quickdinner
As someone who loves crafting easy and flavorful meals, this Ultimate Summer Pasta quickly became a favorite in my kitchen. The key to making this dish stand out is the balance of creamy textures and the fresh sweetness of toasted corn. Toasting frozen corn in a dry skillet until golden adds a smoky, slightly nutty flavor that complements the rich parmesan sauce beautifully. Including Rotel provides a subtle kick of savory tomato and peppers, enhancing the sauce without overwhelming the other ingredients. Using Better Than Bouillon chicken base enriches the sauce with a depth of umami that elevates the overall dish. When it comes to protein, I absolutely recommend London broil seasoned with Montreal Steak Seasoning; baking it at 425°F for about 25 minutes yields a juicy steak with bold flavors that beautifully top the pasta. Allowing the steak to rest before slicing ensures every bite remains tender and flavorful. For seasoning, Tony’s Seasoning is a game-changer, adding a unique blend of spices that bring the pasta sauce to life. I also found that a pinch of garlic powder, paprika, dried parsley, and freshly cracked black pepper rounds out the flavor profile perfectly. This recipe is incredibly versatile—if you want a vegetarian option, simply omit the steak and add more vegetables like grilled zucchini or sautéed mushrooms. For a lighter twist, swapping heavy cream with half-and-half or using part-skim sour cream works well without sacrificing creaminess. Overall, this pasta combines quick preparation with layers of taste making it a perfect candidate for busy weeknights or summer gatherings. Serve it with a crisp green salad and chilled white wine, and you have a winning summer meal that’s sure to impress.
