Summer Corn & Tomato Pasta
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1lb DeLallo Organic Whole-Wheat Fusilli Pasta
- 3 ears fresh corn
- 1large tomatodiced
- 3-4hand-fulls fresh spinach
- 1/2cup olive oil
- 2tablespoons balsamic vinegar
- 2teaspoons minced or dried basil
- 1teaspoon salt
- 1tablespoon unsalted butter
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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