Best 3 Succotash Pasta Recipes
Succotash, a vibrant and flavorful dish, is a delightful blend of sweet corn, tender lima beans, and savory seasonings, often enhanced with the addition of crisp bell peppers and aromatic onions. Originating from Native American cuisine, succotash has become a beloved dish enjoyed across the United States. This versatile dish can be served as a hearty main course or as a delectable side.
Our culinary journey takes us through a selection of enticing succotash pasta recipes, each offering a unique twist on this classic dish. From the classic succotash pasta, which showcases the harmonious blend of corn, lima beans, and vegetables, to the tantalizing smoked sausage succotash pasta, where smoky sausage adds a delightful depth of flavor, we have something to satisfy every palate.
For those seeking a vegetarian delight, the vegetarian succotash pasta is a symphony of flavors, featuring an array of fresh vegetables and succulent herbs. And for a creamy and indulgent experience, the creamy succotash pasta, with its rich and velvety sauce, is sure to leave you craving more.
As you embark on this culinary adventure, let the vibrant colors and enticing aromas of succotash pasta captivate your senses. Discover the perfect recipe to suit your taste preferences and create a dish that will become a staple in your kitchen.
CREAMY SUCCOTASH PASTA SALAD WITH BACON
A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
- Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
SUCCOTASH PASTA
If you crave a new summer pasta, try this dinner inspired by Succotash-a hearty southern side dish made with sweet corn and lima beans. Our version substitutes zucchini for the pale green beans and adds some kick with crisped bacon and jalapeño.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
- Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
- Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.
SUMMER SUCCOTASH PASTA SALAD
Provided by Catherine McCord
Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Parmesan Corn Healthy Weelicious Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
- 2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
- 3. Pour the dressing over the pasta and toss to combine.
Tips:
- For the freshest succotash, use in-season vegetables. Look for sweet corn, juicy tomatoes, and tender lima beans.
- If you don't have fresh vegetables, you can use frozen or canned vegetables. Just be sure to drain and rinse them before using.
- To save time, you can cook the pasta and vegetables ahead of time. Just store them separately in the refrigerator until you're ready to assemble the dish.
- Feel free to add other ingredients to your succotash pasta, such as cooked chicken, shrimp, or bacon. You can also add a dollop of sour cream or yogurt for a creamy touch.
- Serve succotash pasta immediately after it's cooked, while the vegetables are still crisp and the pasta is hot.
Conclusion:
Succotash pasta is a delicious and easy-to-make dish that's perfect for summer gatherings. It's a great way to use up fresh vegetables, and it's also a hearty and satisfying meal. So next time you're looking for a new pasta dish to try, give succotash pasta a try. You won't be disappointed!
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