Pasta with Fresh Tomatoes and Corn

This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

Step: 1

In a large pot with boiling salted water cook pasta until al dente. Drain.

Step: 2

Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.

Step: 3

Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Per Serving: 440 calories; protein 11.8g; carbohydrates 53.8g; fat 20.9g; cholesterol 56mg; sodium 61.2mg.

Deciding stay in and make food your dinner instead of eat in the evening out is already a process in the best way if you’re focusing on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eat than by making it yourself! Mastering the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .