Fresh Corn and Tomato Bow Tie Pasta
- 1 pound bow-tie pasta (this is usually one box)
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- 1 pint cherry tomatoes
- 3 ears fresh corn, kernels cut off
- 1 tablespoon unsalted butter
- 1/4 cup fresh basil leaves, torn into pieces
- salt and pepper to taste
- one teaspoon garlic salt
- 1/3 cup shaved parmesan
- Bring a large pot of salted water to a boil and cook the pasta.
- While that cooks, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, but not yet bursting about 5 minutes.
- Stir in the corn, salt and pepper to taste and raise the heat slightly and cook until the corn is heated through and golden. About 5-6 minutes.
- When pasta is done cooking, toss with the butter until coated.
- Add vegetable mixture and basil to pasta and toss.
- Top with a little bit of shaved parmesan as you serve.
**Makes about 4 servings.
**2 on Bryce's dish scale. Pot, pan and bowl I cut the kernels off into. Easy.
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