Summer Corn and Tomato Pasta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray. Ingredients:
1 lb bow tie pasta |
2 tablespoons extra virgin olive oil |
2 garlic cloves, smashed |
1 pint cherry tomatoes |
3 ears fresh corn, kernels cut off |
2 tablespoons unsalted butter |
1/4 cup fresh basil leaf, torn into pieces |
Directions:
1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
2. Meanwhile, in large skillet, heat the olive oil over medium heat.
3. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
4. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
5. Season to taste with salt.
6. Add the vegetables, butter and basil to the pasta and toss.
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