| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 lb DeLallo Organic Whole-Wheat Fusilli Pasta
- 3 ears fresh corn
- 1 large tomato diced
- 3-4 hand-fulls fresh spinach
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced or dried basil
- 1 teaspoon salt
- 1 tablespoon unsalted butter
Ingredients
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Instructions
- Bring a large pot of water to a boil. Add a large pinch of salt to the pot when it is boiling. Cook pasta until tender with a bite.
- Bring a large pot of water to a boil. Remove the shucks from the ears of corn, and boil the cobs of corn for 10 minutes.
- Use tongs to pull corn out of the water. Let cool. Use a knife to shave the corn kernels off of the cobb. Set aside.
- Heat 1 tablespoon of olive oil over medium-high heat in a skillet.
- Toss the spinach in and sauté until wilted. Add the butter to the skillet. Add the corn and tomatoes to the skillet, sauté 2 minutes. Pour mixture in the pasta.
- Pour the olive oil, balsamic vinegar, basil, and salt into the pasta. Mix well over low heat.
- Plate and top with a sprinkle of parmesan cheese and a drizzle of olive oil.
Recipe Notes
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Share this Recipe
This pasta was SO good. The flavors blended so well together, and it was an easy, quick weeknight meal! You will not regret trying it.
So glad you liked it friend!! 😊
This pasta was SO good! The flavors blended so well, and it was an easy/quick weeknight meal. Everyone needs to try this!