Sweet Corn Pasta

Monday, June 10, 2013

Since the weather is warmer and we really do not want to heat the kitchen up or fuss with long  recipes, I have a few summer pasta dishes that are full of flavor with a few short steps  for preparation. This recipe is one of my favorites. I love sweet corn and this dish showcases it perfectly. The lemon gives it a fresh flavor that is great for warmer weather. Don't skimp on the fresh parmesan cheese. It enhances the dish and  gives it a layer you don't want to miss. I use organic whole wheat pasta , lemons and garlic. The parsley and basil are fresh from the garden. This pasta would be great for a picnic lunch as well.

Summer Sweet Corn Pasta

1 lb spaghetti pasta

2 c cooked sweet corn kernel

1 c small grape tomatoes, cut in half

1/4 c chopped fresh basil

1/4 cup chopped fresh parsley

1/4 cup olive oil

2 garlic cloves, minced

1 T fresh lemon juice

scant 1 T lemon zest

salt & pepper, to taste

1  to 1 1/2 cups grated parmesan cheese 

In a large bowl, combine the olive oil, lemon juice, lemon zest , basil and parsley . Mix well. Add the corn kernels

 and the tomatoes. Stir until mixed thoroughly. Season with salt and pepper to taste.

In a large pot, cook pasta according to package directions. Drain the pasta and return it to a large serving bowl.

Pour the corn mixture over the pasta. Mix together. Top with lots of fresh parmesan cheese.

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