Summer Pasta with Corn
Fresh corn, grilled corn or frozen corn will work for this recipe!
Servings: 4
Ingredients
- 2 tablespoons olive oil extra virgin; split
- 16 oz frozen sweet corn defrosted
- 2 tablespoons unsalted butter
- 3 cloves garlic finely chopped
- 2 to 3 medium to large sized tomatoes heirloom, roma, beefsteak; cubed
- 1/2 lb. spaghetti* cooked
- 2 to 3 handfuls fresh spinach**
- salt and pepper
- 1/2 teaspoon crushed hot pepper flakes
Instructions
- Heat a large sauté pan with 1 tablespoon of olive oil over medium high heat. After a minute or two, add the corn and let cook for a few minutes until the corn is browned. Add the butter and the garlic and let cook for another 2 minutes or so. Add the tomatoes, toss and let cook and heat through for about 2 to 3 minutes.
- Add the cooked pasta into the pan and the spinach and drizzle the remaining tablespoon of olive oil over the top. Turn the heat down to medium and, using tongs, toss together the pasta with the corn mixture until the spinach is all wilted and softened. Toss together, season, to taste, with salt and pepper and crushed hot pepper flakes if desired. Serve and enjoy!
Notes
*I think a 1/2 lb. is great for this recipe but feel free to cook and add more pasta if desired. **If you don't have spinach, zucchini would be great here as well.