PASTA: Summer Pasta with Corn, Tomatoes, and Basil

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* Exported from MasterCook Mac *

 

Summer Pasta with Corn, Tomatoes, and Basil

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 213

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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2 ears corn -- steamed or grilled

see page 154

1 pound firm ripe tomatoes -- seeded and diced

peeled if desired

2 cloves garlic -- minced

salt -- to taste

freshly ground black pepper -- to taste

1 tablespoon extra virgin olive oil -- (1 to 2)

2 teaspoons balsamic vinegar -- optional

12 large basil leaves -- slivered

3/4 pound farfalle

or penne or rigatoni

 

This summer pasta was inspired by a leftover ear of grilled corn. I

wouldn't get a charcoal grill going just for two ears of corn, but if

you’re grilling other foods, it does taste wonderful. But then, so does

steamed sweet corn in season. If the tomatoes are less than sweet, the

balsamic vinegar will enhance their flavor.

 

MAKES 4 SERVINGS

 

1. Strip the kernels from the ears of corn and toss with the tomatoes

in a pasta bowl. Add the garlic, salt, pepper, olive oil, and basil.

Taste and add balsamic vinegar if desired. Let sit at room temperature

for 15 minutes or longer.

 

2. Meanwhile, bring a large pot or pasta pot of water to a boil. Add 1

tablespoon of salt. Gradually add the pasta. Stir to make sure the pasta

doesn't stick to the bottom of the pot. Cook until al dente, firm to the

bite, and drain.

 

3. Toss the pasta with the tomato and corn mixture, and serve.

 

Advance preparation: The tomato and corn mixture, without the basil, can

be made hours ahead of serving. Hold it in or out of the refrigerator.

Add the basil shortly before serving.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 68 Calories; 4g Fat (47% calories

from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Fat

 

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