SUMMER PASTA WITH CORN, TOMATOES, AND BASIL

Summer Pasta With Corn, Tomatoes, and Basil image

Provided by ratherbeswimmin

Categories Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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2 ears corn (steamed or grilled)
1 lb firm ripe tomatoes, peeled if desired, seeded, and diced
2 garlic cloves, minced
salt
fresh ground black pepper
1 -2 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
12 large basil leaves, slivered
3/4 lb penne or 3/4 lb rigatoni pasta

Steps:

Strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.
Add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.
Let sit at room temperature for 15 minutes or longer.
Meanwhile, bring a large pot of water to a boil.
Add in 1 tablespoon salt; gradually add the pasta; stir to make sure the pasta doesn't stick to the bottom of the pan.
Cook until al dente, firm to the bite, and drain.
Toss the pasta with the tomato/corn mixture; serve.

Nutrition Facts : Calories 435.4, Fat 5.7, SaturatedFat 0.9, Sodium 20.6, Carbohydrate 83.9, Fiber 6.1, Sugar 6.4, Protein 14.4