Summer Corn and Tomato Pasta |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
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Summer Corn and Tomato Pasta Ingredients:
2 cups fresh corn kernels or 2 cups frozen corn kernels, cooked |
5 medium tomatoes, cut in chunks |
1 cup black beans, rinsed, cooked, drained (can use canned, can also substitute shrimp or tuna) |
1/2 cup fresh coriander (cilantro) or 1/2 cup basil, finely chopped (cilantro) |
1 tablespoon extra virgin olive oil |
1 garlic clove, minced |
1 jalapeno, seeded minced |
4 green onions, finely chopped |
1 teaspoon salt |
1 teaspoon pepper |
8 ounces penne (or other short pasta 3 cups) |
1 cup feta cheese, crumbled (5 oz) |
Directions:
1. In large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeno, green onions, salt and pepper.
2. Let stand at room temperature for 15 minutes or for up to 2 hours.
3. In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
4. Add tomato mixture; stir over medium heat just until heated through.
5. Serve sprinkled with feta.
6. Make ahead:
7. To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.
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