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Recipe for a Summer Pasta


Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 pound whole wheat pasta
  • 1 quart cherry or grape tomatoes
  • 1-2 ears sweet corn
  • 2 tbs olive oil
  • 2 cloves garlic minced
  • 4-5 leaves fresh basil chopped
  • ½ tsp salt
  • ½ tsp ground black pepper
  • Red pepper flakes to taste
  • Arugula
  • Feta or goat cheese

Instructions

  1. Place olive oil in a large pot or saucepan over a medium heat.
  2. Wash your tomatoes and add them to the pot. Add your garlic, and spices.
  3. Remove the corn kernels with your favorite chef’s knife over a bowl, and add to the sauce. Allow to cook over a medium heat for at least 15 minutes.
  4. While your sauce is cooking, bring a medium pot of salted water and add the pasta. Cook your pasta to al dente based on the package instructions.
  5. Drain pasta, and add directly to your sauce and toss.
  6. Serve pasta warm, and top with red pepper flakes, fresh arugula, and your cheese.

Modifications

  • In a hurry? You can use a can of sweet corn instead!
  • Making ahead? Refrigerate pasta in an airtight container for up to two days ahead, and serve cold or warm up on the stove before adding your toppings and serving.