9.21.2012

sweet corn pasta

a couple noteworthy things have happened in the last couple days -
for updates and other tidbits you won't find here, like kitchen trial and error on facebook
the huffington post and spry living featured my creamy barley with tomatoes, chicken and spinach. click the links to get other recipes featuring whole grains and barley.

and now, the pasta. this pasta fits in perfectly during two times of the year: the end of summer when sweet corn is at it's peak and the dead of winter. i think we can all agree tossing pasta with lemon, fresh basil, and fresh sweet corn at the end of summer is perfect, but it would also be a great reminder of better weather to come in the dead of winter, once the holidays are over, and we're sick of digging out our cars every day. it took me a total of 20 minutes to whip this together, making it a perfect weeknight meal.


sweet corn pasta
adapted from the creative mama
30 minutes, serves 4-6

1 pound angel hair pasta
1/4 cup torn fresh basil
1/4 cup olive oil
the zest from one lemon
the juice from two lemons
2 garlic cloves, finely minced
2 cups corn (frozen or from 4 corn cobs)
2 tablespoons butter
2 cooked chicken breasts, cubed (optional)
fresh grated parmesan cheese for serving
  1. cook the pasta according to the package directions. drain and don't rinse.
  2. while the pasta is cooking, combine the basil, olive oil, lemon zest and juice, and garlic in a medium sized bowl. add the corn and season with salt and pepper.
  3. toss cooked pasta with the corn mixture, butter, and chicken. top with fresh grated parmesan and serve.

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