Tomato & Corn Pasta~
This recipe is from Lisa Foppema's kitchen and has farm fresh written all over it. It can be served hot or cold and will make a hearty meal for 4.
Serves: 4
  • 12 ounces pasta, your preference
  • 1 garlic clove*, pressed
  • 2 shallots*, sliced
  • 4 ears of corn*, removed from the cob
  • 16 ounces Mozzarella*, cubed
  • 10 large tomatoes*, skinned, chopped
  • basil*
  • olive oil*
  • Salt and pepper to taste
  1. Prepare pasta according to directions. Strain and set aside.
  2. To remove tomato skins: ¾ fill pan with water and bring to boil. Place tomatoes in boiling water for approximately 1 minute, remove and cool with ice or cold water. Peels will easily be removed with fingers. Use a knife to remove any spots or defects. Place in bowl and set aside.
  3. In large oiled saucepan, stir-fry shallots and garlic until tender. Then add corn. Cook until corn turns bright yellow. Add tomatoes and cook until tender. Remove from heat.
  4. Add pasta to sauce mix, and stir in mozzarella cheese. Top with basil, salt & pepper to taste and serve.

This post has joined the following linky parties:  Tuesday with a Twist, Tuesday Garden Party, The Gathering Spot, Titus 2 Tuesday, and Homemaking Link-up.