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Growing up in Iowa – I know my corn.  Corn fields lined all four sides of my rural, hometown of 1,000 people.  I remember sitting outside in the humid summer heat, with my mom or dad, shucking corn into a plastic five-gallon bucket.  Yes, I just used the word shuck, and know what some of you may be thinking…. no, we were not wearing bib-overalls during this activity.

Even if not in season, grocery stores carry wonderful frozen vegetable varieties, corn being one of them.  So, you can make my super simple, and super tasty recipe all year long!  Whip this one up tonight with just a few staple ingredients, you might not even have to make a trip to the grocery store.  An inexpensive and quick side, or main dish.  Dinner can be on the table in about 20 minutes with this beautiful pasta. 

Great meatless meal, or toss is some grilled chicken before serving for an even heartier bite.  The sweet, roasted corn adds great flavor to the tomatoes and basil.  Olive oil creates a smooth, heart healthy sauce, uniting all flavors together. I made this alongside my crispy baked chicken strips under the chicken side tab.  Bon appétit!

serves 14 – as a side

  • 14 oz CHERRY OR GRAPE TOMATOES, halved
  • 1/2 large RED ONION, thinly sliced
  • 5 cups CORN, FRESH OR FROZEN, thawed
  • 1 1/2 cups GREEN BEANS, FRESH OR FROZEN, thawed
  • 4 cloves GARLIC, minced
  • 1/3 cup OLIVE OIL, EXTRA VIRGIN
  • 1/2 tbsp APPLE CIDER VINEGAR
  • SEA SALT AND PEPPER TO TASTE
  • 1/2 cup BASIL, FRESH, snipped or chiffonade
  • 2/3 cup PARMESAN CHEESE, FRESH, shredded
  • 1 lb MULTIGRAIN SHORT CUT PASTA (FARFALLE, PENNE, ROTINI)

1. Cook pasta according to package directions in salted water.

2. While pasta is cooking saute corn, green beans and onion in a large skillet, sprayed with cooking spray, over medium high heat for about 5-6 minutes. Add garlic and cook a few more minutes stirring frequently. Season with salt and pepper.

3. Combine the sautéed vegetables with the halved tomatoes in a large bowl. Drizzle with olive oil, vinegar and little more salt and pepper. Drain pasta and add to the mixture; tossing gently to coat.

4. Stir in fresh basil and parmesan cheese before serving. Add salt and pepper if needed. Serve warm or cold. Serving size about 1 cup pasta.

 And if corn is in season….shuck away my friends!

NUTRITION INFO PER SERVING: 260 cal, 8g fat, 4mg cholesterol, 40g carb, 3g fiber, 7g sugar, 8g protein

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