This is the kind of pasta dish that can be as pasta-heavy or as pasta-light as you like. Really, it’s just a matter of what you choose to toss in. Obviously the corn makes for a wonderful summer touch, but as long as you keep the herb and tomato base, anything goes!
Ingredients
- 1 pint grape tomatoes, halved
- 4 ears of corn, boiled and sliced from cob
- 1 bunch parsley, finely chopped
- 1 bunch green onions, sliced
- Olive Oil
- Salt and Pepper
- Splash lemon juice
- 1 box shaped pasta of your choice (do not use spaghetti or angel hair)
- 1/2 cup pasta cooking water, reserved
Instructions
-
In large bowl, combine tomatoes, corn, parsley, green onions, olive oil, lemon juice and salt and pepper. Toss to combine, cover and refrigerate
-
Bring a pot of salted water to a boil. Cook pasta according to box instructions. As pasta nears completion, remove one ladle-full of water (approximately 1/2 c) from pot and pour into bowl containing tomato and corn mixture. Stir
-
Drain pasta, pour into bowl containing tomato and corn mixture. Drizzle with olive oil and toss to incorporate into sauce
-
Top with parmesan cheese to taste and serve
Pingback: Friday Food-Round Up! | Tenaciously Yours,