A fresh summer salad with fresh corn, zucchini, tomatoes and pasta. |
Ingredients
- One 12-ounce box whole-grain pasta like cavatappi, fusilli, or penne
- 2 tablespoons vegetable oil
- 2 garlic cloves thinly sliced or ½ teaspoon garlic powder
- 1 pint cherry tomatoes
- 1 cup zucchini chopped
- 1 ½ cups corn kernels about 2 medium fresh ears of corn
- ¼ cup fresh basil leaves torn, or 2 teaspoons dried basil
- 2 tablespoons Parmesan cheese grated or shredded
Instructions
- Cook pasta according to package directions. Do not rinse. Return pasta to pot to rest.
- While pasta is cooking, heat oil in a large frying pan over medium heat.
- Add garlic, tomatoes, and zucchini. Sauté until vegetables soften, about 3 minutes, shaking pan occasionally.
- Add corn, raise heat to medium-high and sauté until corn is heated through and begins to turn golden, 5-7 minutes.
- Add pasta, reduce heat to medium-low, stir regularly until all ingredients are combined well and heated through.
- Add basil and Parmesan. Serve hot or chill to serve cold.
Notes
Change it Up
- Add sliced mushrooms and yellow squash.
- Try with fresh marjoram or thyme instead of basil.
- Add a 3 cups marinara sauce (or one 24-ounce jar) at the end of Step 4. Heat and continue.
Nutrition
Serving: 1.5 cupsCalories: 277calCarbohydrates: 51gProtein: 10gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 35mgFiber: 8g