Linguine with Summer Succotash

Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper. Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese. Per serving: 503.5 kcal calories, 33.5 % calories from fat, 18.7 g fat, 4.9 g saturated fat, 15.0 mg cholesterol, 15.0 g carbohydrates, 6.2 g dietary fiber, 8.4 g total sugars, 59.9 net carbohydrates, 21.8 protein Nutritional analysis provided by Bon Appétit

Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper. Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese. Per serving: 503.5 kcal calories, 33.5 % calories from fat, 18.7 g fat, 4.9 g saturated fat, 15.0 mg cholesterol, 15.0 g carbohydrates, 6.2 g dietary fiber, 8.4 g total sugars, 59.9 net carbohydrates, 21.8 protein Nutritional analysis provided by Bon Appétit