Pasta with Fresh Tomatoes and Corn recipe

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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

Nutrition Info

439.9 calories
carbohydrate: 53.8 g
cholesterol: 56 mg
fat: 20.9 g
fiber: 6.2 g
protein: 11.8 g
saturatedFat: 3.1 g
servingSize: -
sodium: 61.2 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 to 4 servings

Recipe Note

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.

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