Pasta with Fresh Tomatoes and Corn
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Description
This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.
Ingredients
- 8 ounces pasta
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ cup whole corn kernels, cooked
- 4 tomatoes, chopped
- ½ cup chopped green onions
- 1 teaspoon dried basil
- salt to taste
- ground black pepper to taste
- 1 tablespoon grated Parmesan cheese
- 2 teaspoons chopped fresh basil
Directions
- 1. In a large pot with boiling salted water cook pasta until al dente. Drain.
- 2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
- 3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
Nutrition Facts
serving: 3 to 4 servings
calories: 439.9 kcal
carbohydrates: 53.8 g
protein: 11.8 g
saturated fat: 3.1 g
cholesterol: 56 mg
sodium: 61.2 mg
fiber: 6.2 g
sugar: 5.6 g
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