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Home » Recipes » Pasta with fresh tomatoes, corn, and peppers

Published: Sep 7, 2017 · Modified: Jun 26, 2025 by Veronica T

Pasta with fresh tomatoes, corn, and peppers

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A pasta seasoned only with olive oil, salt, and pepper - letting the fresh produce from the Farmers Market take the spotlight.

No planning required - pick up anything that looks fresh and tasty from the Farmers Market. Then give it a quick saute before tossing it in the pasta along with mozzarella cheese and fresh basil.

I like to stick to veggies that barely need to cook so I can have dinner ready fast. Examples are:

  • Tomatoes
  • Corn
  • Peppers
  • Peas
  • Zucchini
  • Green beans

What is fregola?

If you haven't tried it yet, this is a perfect reason to do so. It's a pasta about the size and shape of a small pea. It has a slightly nutty flavor thanks to being toasted after it is dried. It stays slightly chewier than other pastas, making it the best pasta choice for soups, in my opinion.

The recipe is for 2 people as a main dish, or 4 as a side. It double easily. Also note that this is ⅓ of a cup of dry pasta per person, and if you like a really big plate of pasta (or have teenagers), increase it to ½ a cup per person.

Recipe

Farmers Market summer pasta

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Calories631
Servings2 people
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Ingredients
  

  • 1 cup fregola sarda see substitution note
  • 1 tablespoon olive oil
  • 1 yellow onion
  • 1 pinch red pepper flakes
  • 4 cloves garlic
  • 4 ounces cherry tomatoes
  • 1 ear corn
  • 6 ounces beans or peas
  • 8 baby sweet peppers see note
  • 4 ounces mozzarella see note
  • 1 bunch basil

Instructions

  • GET STARTED
    Get a small or medium pot of water boiling.
    Prep the veggies: Cut kernels off the corn cob. Cut other veggies into large bite-size pieces (half cherry tomatoes, halve or quarter peppers, etc). Dice the garlic and onion. Slice the basil into ribbons.
    Tear the mozzarella into bite size chunks.
  • MAKE THE PASTA
    When the water boils, add the pasta and cook for 12-15 minutes, or whatever the directly say on the package. When it is done, drizzle 1 tablespoon of olive oil on it (that's the 'sauce'), season with salt and pepper, and set aside off the heat.
  • MAKE THE VEGGIES
    In a large pan, add a little olive oil. When it is hot, add in the onion & red pepper, and saute until it starts to soften, about 5 minutes. Add in the garlic and saute for 2 minutes (adding it in too early might burn it, making it bitter).
    Next add in all of the veggies and half the basil. Season with salt and pepper.
    If the pan is too dry, add ¼ cup of water. If it is not too dry, the veggies will release some liquid into the pan as they cook, to keep them from burning. Cook for 5-10 minutes - until the veggies are as soft as you like them.
  • COMBINE & SERVE
    You can mix the fregola into the veggie pan if you want, or keep it separate and place the veggies on top.
    Top with the mozzarella cheese and remaining basil. Enjoy!

Notes

  • Fregola sarda substitution: look for Israeli couscous near the other couscous - it's larger and similar to fregola. 
  • Baby sweet peppers: depending on availability and price, sub in a red, orange, or yellow bell pepper. 
  • Mozzarella: look for mozzarella in a ball or log or anything not shredded. It works better that way 🙂

Nutrition

Calories: 631kcal | Carbohydrates: 85g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 251mg | Potassium: 736mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3640IU | Vitamin C: 90.9mg | Calcium: 1354mg | Iron: 3.9mg
Tried this recipe?Let us know how it was!

Recipe tips & tricks for the Farmers Market

  • How to pick out the best summer produce at the markets: tomatoes, corn, peas, peppers, green beans, and zucchini.
  • Fregola sarda - if you can't find it, try looking on Amazon (I often buy this brand of fregola as I have a hard time finding it in local grocery stores). Israeli couscous is a decent substitution, and so is ditalini pasta (tiny tubes). You'll find it by couscous, not by pasta.
  • Peppers: feel free to sub in regular sweet bell peppers. But get a red, orange or yellow one, which will be sweeter. Green ones are slightly bitter and don't work as well in this recipe, if you're asking my opinion!
  • Mozzarella - try to find the kind that is in a ball or log and tear it up. If you have only worked with pre-shredded mozzarella, branch out with this recipe. "Regular" mozzarella (what I call it), is tasty and fun to work with.
  • Easy to make! Really, this is forgiving like most pastas. Make a pasta, toss it with olive oil, add some veggies.

More recipes & resources

Try some other of my favorite summer recipes:

Caprese asparagus salad
Asparagus is roasted with tomatoes and mozzarella cheese for a summer salad with melted, gooey cheese.
Caprese asparagus salad
Caprese asparagus salad with fresh tomatoes in early summer
Summer Cobb salad with corn & blueberries
This seasonal Cobb salad variation uses summer vegetables along with a sweet & tangy blueberry vinaigrette.
Summer Cobb salad
A summer Cobb salad recipe with chicken, bacon, eggs, cheese, tomatoes, zucchini, corn, and blueberries
  • Caprese asparagus salad with fresh tomatoes in early summer
    Caprese asparagus salad with tomatoes & balsamic
  • Parmesan roasted asparagus, 425F in the oven for 8 minutes
    Parmesan roasted asparagus
  • A plate of blueberry cucumber salad with feta cheese and pistachios
    Blueberry cucumber salad with feta cheese
  • Eggs Benedict with asparagus, deli ham, and a fried over easy egg that was easy and quick to make. Set on a wood cutting board backdrop.
    Shortcut eggs Benedict with asparagus
See more Summer recipes →

If you're wondering what else is currently in season, check out my calendars to see what produce is in season each month (and coming up soon).

Seasonal calendars
Get a full list of fruits & vegetables in season for each month.
See what's in season
January produce in season on a table
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    The practical produce guide - June 2025
  • The practical produce guide: July 2025
  • Produce & recipe guide for what's in season in August, with figs
    The practical produce guide for August, 2025
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About the Food Geek

Welcome, I'm Veronica, your resident food geek - experienced recipe developer and gardener. My goal is to help you enjoy eating at home by knowing what fruits & vegetables are currently in season and the best ways to use them. To do that, I've put together seasonal produce guides and recipes with practical advice.

More about me

Amish Paste tomato on a mulch background, weighs about 12 ounces. The best tomato for making paste.

Best tomatoes for making tomato paste

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