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