Tangy lemon pasta with roasted corn
Are you looking for a pasta dish which is so versatile it can be customized to even the pickiest of eaters? Here is one which can be suited for all seasons and all palates.
Servings: 4
Ingredients
- 2 cups Whole Wheat elbow pasta - cooked Gluten-free - use any gluten-free pasta alternative
- 2 ears Corn on the cob roasted and cut into slices
- 3 pods Garlic sliced
- 1/2 cup packed Basil and Parsley leaves chopped
- 1 cup Lemon juice fresh squeezed
- 1 Jalapeno sliced
Instructions
- Take a large skillet, drizzle liberally with olive oil
- Add the aromatics - basil, parsley, garlic and jalapeno
- Add the pasta in the perfumed oil and coat, season with salt
- Add the corn and toss well
- Finally drizzle the lemon juice and combine
- Add more fresh basil and parsley to garnish
- Serve hot or cold!