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From Haley’s kitchen

Summer Corn & Tomato Pasta

The real payoff here is shaving fresh corn kernels off the cob instead of using frozen, because you get those sweet, tender kernels that actually taste like summer and won't turn mushy when you toss them with the hot pasta. Just let the boiled corn cool enough to handle, then use a sharp knife to scrape downward and the kernels will fall right off.

Summer Corn & Tomato Pasta
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Summer Corn & Tomato Pasta

Yield: 4 peoplePrep: 15mCook: 20mTotal: 35m

Gather

Ingredients

  • 1 lb DeLallo Organic Whole-Wheat Fusilli Pasta
  • 3 ears fresh corn
  • 1 large tomato diced
  • 3-4 hand-fulls fresh spinach
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced or dried basil
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Let’s cook

Steps

  1. Bring 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. Bring 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. Use 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. Heat 1 tablespoon of olive oil over medium-high heat in a skillet.
  5. Toss 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. Pour the olive oil, balsamic vinegar, basil, and salt into the pasta. Mix well over low heat.
  7. Plate and top with a sprinkle of parmesan cheese and a drizzle of olive oil.

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