Orecchiette Pasta with Corn and Spinach Recipe

Orecchiette with corn and spinach is a quick, flavorful pasta dish that celebrates sweet corn at its peak — and still shines when made with frozen corn. It’s an easy, adaptable side or main that comes together in about 25 minutes.

If you’re firing up the grill for a holiday weekend or just want a simple weeknight dinner, this orecchiette recipe pairs beautifully with grilled protein or can stand alone as a satisfying vegetarian main. The combination of butter, corn, mushrooms and spinach gives the dish sweet, savory and earthy notes, while a splash of reserved pasta water and a drizzle of olive oil create a glossy, silky sauce that coats each little ear-shaped pasta perfectly.

Orecchiette With Corn and Spinach

This is a flexible recipe — use fresh summer corn when it’s available, or frozen corn any time of year. Swap the spinach for baby kale or fresh basil if you prefer, and feel free to add extra vegetables like zucchini or summer squash. Crumbled feta or grated Pecorino are welcome finishing touches, and a pinch of crushed red pepper adds a pleasant heat.

Ingredients

• 1 pound orecchiette (or other short pasta such as fusilli or farfalle)
• 6 tablespoons unsalted butter
• 5 to 6 cups fresh or frozen corn kernels
• 6 oz cremini mushrooms, sliced
• Kosher salt and freshly ground black pepper, to taste
• 4 cups fresh baby spinach
• Extra virgin olive oil, for finishing
• A few torn fresh basil leaves, for garnish
• Crushed red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until just short of al dente (about 10 minutes for orecchiette). Drain the pasta, reserving 1/2 cup of the cooking water, and set the pasta aside.
2. Meanwhile, heat a large skillet over medium heat and melt the butter. Add the corn and cook for a few minutes until it becomes slightly tender and sweet-scented.
3. Add the sliced mushrooms to the skillet and cook for 4–5 minutes, allowing them to brown and release their flavor. Season with salt and pepper.
4. Add the fresh spinach and toss until it wilts and incorporates with the corn and mushrooms.
5. Add the cooked orecchiette to the skillet. If the mixture seems dry, add a little of the reserved pasta water — start with about 1/4 cup and add more as needed — to loosen and coat the pasta. Toss together and finish with a light drizzle of extra virgin olive oil.
6. Taste and adjust seasoning with more salt and pepper if necessary. Scatter torn basil leaves on top and sprinkle with crushed red pepper flakes if you like a touch of heat. Serve immediately.

Tips and Variations

• If you don’t have orecchiette, fusilli, farfalle or any short ridged pasta will hold the sauce nicely.
• Substitute baby kale or Swiss chard for the spinach if you prefer a heartier green. If using kale, cook it slightly longer so it softens.
• For extra richness, finish with a tablespoon or two of grated hard cheese (Parmesan or Pecorino) or toss in crumbled feta for a briny contrast.
• Add a squeeze of lemon juice or a little lemon zest at the end for brightness, especially if your corn is very sweet.
• To make this vegan, swap butter for a neutral oil and omit any cheese.

Serving and Storage

Serve this orecchiette warm as a side with grilled chicken, fish or steak, or enjoy it as a light vegetarian main. Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water or broth to restore creaminess. The dish can be prepared with frozen corn without losing much flavor, making it a reliable option year-round.

This recipe is easy to adapt, quick to prepare, and full of bright summer flavor — perfect for backyard barbecues, casual dinners, or anytime you want a comforting pasta that highlights sweet corn and leafy greens.