Summer Corn & Tomato Pasta

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Ingredients

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Steps

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1. 1Bring a large pot of water to a boil. Add a large pinch of salt to the pot when it is boiling. Cook pasta until tender with a bite.
2. 2Bring a large pot of water to a boil. Remove the shucks from the ears of corn, and boil the cobs of corn for 10 minutes.
3. 3Use tongs to pull corn out of the water. Let cool. Use a knife to shave the corn kernels off of the cobb. Set aside.
4. 4Heat 1 tablespoon of olive oil over medium-high heat in a skillet.
5. 5Toss the spinach in and sauté until wilted. Add the butter to the skillet. Add the corn and tomatoes to the skillet, sauté 2 minutes. Pour mixture in the pasta.
6. 6Pour the olive oil, balsamic vinegar, basil, and salt into the pasta. Mix well over low heat.
7. 7Plate and top with a sprinkle of parmesan cheese and a drizzle of olive oil.