Simple Summer Pasta

Posted by Noelle on March 18th, 2012
Categories: Entrees, Pasta
Tags: Nut-Free,Soy-Free,Vegan

This recipe is a super simple and easy go-to dinner during the warm summer season when corn, basil, and tomatoes grow in abundance. This has been a family favorite for years and I still have relatives who request that I make this. It's something about the simplicity of the whole dish that makes it so great. Especially when the tomatoes are sweet and ripe, the basil fragrant, the corn crisp... you get the idea. It's a mouthful of summer goodness. I love to pair this with a fresh salad or grilled asparagus. Here's hoping that your garden is brimming with fresh herbs and veggies this year. If having a green thumb is not your thing, please consider joining a co-op or at the very least heading to your nearest farmers market to buy good organic veggies and support your local farmers. Peace

Ingredients:

12 oz medium shell shaped pasta, or pasta of your choice, cooked al dente
2 TBS olive oil
1 pint of cherry or grape tomatoes, halved
2 cups of fresh corn, trimmed from the cob or frozen corn*
6 green onions, thinly sliced
1 clove garlic, minced
1/8 cup fresh basil, thinly sliced (chiffonade cut)
3/4 tsp sea salt
black pepper, to taste

Directions:

While pasta is cooking, combine the remaining ingredients, oil through salt, in a large serving bowl. *If using frozen corn, add to the cooking pasta a few minutes before it's ready. Drain pasta (and corn) well and add to large bowl with other ingredients. Toss gently with a wooden spoon or spoonula until the pasta is fully incorporated with the other ingredients. Let sit for a couple of minutes so the flavors meld then serve warm. This is also wonderful chilled and served as a pasta salad at picnics. Serves 4-6 as an entree.