Get ready for a taste of summer in every bite! This vibrant pasta dish is bursting with fresh corn, juicy tomatoes, and a hint of zesty lemon.
Ingredients
- 1 pound 8 oz. pasta of your choice
- 2 ears of corn 2 cups fresh corn kernels
- 1 pint 1 pint cherry tomatoes, halved
- 1/4 cup 1/4 cup olive oil
- 2 cloves 2 cloves garlic, minced
- 1 cup 1 cup grated mozzarella cheese
- 1/4 cup 1/4 cup chopped fresh basil
- to taste Salt and pepper to taste
- 2 lemons Lemon wedges, for serving
Instructions
- Cook pasta according to package instructions.
- In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
- Add corn kernels and cook for 3-4 minutes, or until slightly tender.
- Stir in cherry tomatoes and cook for an additional 2-3 minutes.
- Combine cooked pasta, corn mixture, and mozzarella cheese. Toss until cheese is melted and well combined.
- Season with salt, pepper, and a squeeze of fresh lemon juice.
- Serve immediately, garnished with chopped basil and a lemon wedge on the side.
Servings: 4
Nutrition
- calories: 420 per serving
- carbs: 60g
- fat: 20g
- fiber: 4g
- protein: 20g
- sugar: 10g