Wednesday, October 27, 2010

Pasta with Tomatoes and Corn

A great side dish!


1 box pasta (I used 1/2 of a 1 lb box of Barilla Mini Fusilli the time I took this picture)
28 ounce can diced tomatoes
2 tablespoons olive oil
1 tablespoon chopped onion
1 can (15 ounces) corn, drained - or 15 ounces frozen corn
1 cup Parmesan cheese, grated
4 leaves basil, chopped
Salt & pepper to taste


Cook pasta according to package directions.

In a medium skillet, sauté onion in olive oil over medium heat for 5 minutes.

Add tomatoes and simmer for 3 minutes; season with salt and pepper.

Add corn and sauté for 2 minutes.

Drain pasta and toss with sauce.

Stir in cheese and basil before serving.

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