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This pleasing side dish combines mini-farfalle with garden vegetables, olive oil and fresh basil - a healthy and easy Spring and Summer selection!

Mini Farfalle with Tomatoes and Corn

1 (16-ounce) box Barilla Piccolini Mini Farfalle

2 pounds plum tomatoes (may substitute a 28-ounce can diced tomatoes)

2 tablespoons extra virgin olive oil

1 tablespoon chopped onion

1 (15.5-ounce) can corn, drained

1 cup Parmesan cheese, freshly grated

4 fresh basil leaves, chopped

Salt and black pepper to taste

1. Place the tomatoes in boiling water for 30 to 60 seconds to blanch; peel the skin, remove the seeds and chop.
2. In a medium skillet, sauté onion in olive oil over medium heat for 5 minutes.
3. Cook pasta according to package directions.
4. Add tomatoes simmer for 3 minutes; season with salt and pepper.
5. Add corn and sauté for two minutes.
6. Drain pasta and toss with sauce.
7. Stir in cheese and basil before serving.

Serves 4 to 6.

Recipe and photograph provided courtesy of Barilla America.