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Spaghetti with Cherry Tomato and Corn


In a large pan cook the minced garlic in olive oil for 30 seconds, be careful not to burn it. Add the wine or vegetable stock cook for another 30 seconds. Add the tomatoes, corn, salt, peppers and cook for a minute. Add the cooked pasta and toss. Garnish with Parmesan cheese and basil before serving and enjoy!

Recipe

Total: 12 min
Prep: 2 min
Cook: 10 min
Yields: 2 servings
Level: Easy

Ingredients

1 tablespoon olive oil
1 clove of garlic, minced
½ cup white wine, or vegetable stock
1 cup of cherry tomatoes
½ cup fresh or frozen corn
½ teaspoon Himalayan pink salt
¼ teaspoon freshly ground black pepper
A pinch of crashed red pepper flakes
1 tablespoon fresh basil
1 tablespoon freshly ground Parmesan cheese
1/3 lb whole-wheat spaghetti

Directions

In a large pan cook the minced garlic in olive oil for 30 seconds, be careful not to burn it. Add the wine or vegetable stock cook for another 30 seconds. Add the tomatoes, corn, salt, peppers and cook for a minute. Add the cooked pasta and toss. Garnish with Parmesan cheese and basil before serving and enjoy!

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