Summer Corn, Tomato and Basil Pasta

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What do you do with an overload of summer tomatoes, shucked corn, and fresh basil?  Create a new dish using them, and today, I was craving pasta! Pasta is not something I eat every day usually, but I am loving Banza pasta made from chickpeas. One cup has about 8g fiber and 14g protein which makes it a perfect base for meatless meals, but also means it fills you up – something key for a carb-lover like myself who typically has trouble sticking to my portion size when it comes to things like pasta. You can serve this pasta warm, or make it ahead, refrigerate, and serve later as a chilled pasta salad. 

One quick kitchen tip:  I recommend using the lower end of the cooking range on boxed instructions so you don’t overcook the pasta! 

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Summer Corn, Tomato and Basil Pasta | GF

What do you do with an overload of summer tomatoes, shucked corn, and fresh basil?  Create a new dish using them, and today, I was craving pasta!

INGREDIENTS

  • 1 pint cherry tomatoes
  • 2 ears corn, shucked
  • ¼ cup fresh basil, coarsely chopped
  • 2½ tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon garlic powder
  • 1 (8-oz) box chickpea pasta (such as Banza) or whole-grain pasta
  • ¼ cup parmesan cheese (extra for topping)

METHOD

  1. Preheat oven to 400 degrees. Line a sheet pan with aluminum foil, and lightly coat with cooking spray. Pace corn on one end of foil-lined tray; rub with ½ tablespoon olive oil and sprinkle with ¼ teaspoon salt. Place tomatoes on other end of foil-lined tray; drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and garlic powder. 

  2. Bake corn and tomatoes for 15 to 18 minutes or until corn is beginning to char and tomatoes are wilted. Let cool slightly; mash tomatoes with back of fork. Using a knife, cut kernels from cob.

  3. Cook pasta according to package directions; rinse pasta with cold water. Return pasta to cooking pan. Add tomatoes, corn kernels, basil, remaining 1 tablespoon oil, remaining ¼ teaspoon salt to pasta and ¼ cup Parmesan cheese; toss to combine. Serve, sprinkling each dish with remaining Parmesan cheese. 


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