*Repost from last June!
Since the weather is warmer and we really do not want to heat the kitchen up or fuss with long recipes, I have a few summer pasta dishes that are full of flavor with a few short steps for preparation. This recipe is one of my favorites. I love sweet corn and this dish showcases it perfectly. The lemon gives it a fresh flavor that is great for warmer weather. Don't skimp on the fresh parmesan cheese. It enhances the dish and gives it a layer you don't want to miss. I use organic whole wheat pasta , lemons and garlic. The parsley and basil are fresh from the garden. This pasta would be great for a picnic lunch as well.
Summer Sweet Corn Pasta
1 lb whole wheat angel hair pasta
2 c cooked sweet corn kernel
1 c small grape tomatoes, cut in half
1/4 c chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 garlic cloves, minced
1 T fresh lemon juice
scant 1 T lemon zest
salt & pepper, to taste
1 to 1 1/2 cups grated parmesan cheese
In a large bowl, combine the olive oil, lemon juice, lemon zest , basil and parsley . Mix well. Add the corn kernels and the tomatoes. Stir until mixed thoroughly. Season with salt and pepper to taste.
In a large pot, cook pasta according to package directions. Drain the pasta and return it to a large serving bowl. Pour the corn mixture over the pasta. Mix together. Top with lots of fresh parmesan cheese.