Seasoned Magazine

Corn and Tomato Pasta

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 45 MINUTES MAKES: 4 SERVINGS

INGREDIENTS

2 cups fresh corn kernels (from 3 or 4 ears)4 large tomatoes, chopped, or 2 pints cherry tomatoes, halved (about 4 cups total)¼ cup chopped red onion½ cup chopped fresh basil leaves or1 tablespoon dried basil2 tablespoons olive or vegetable oil1 tablespoon fresh lemon juice or vinegar (any kind)1 garlic clove, peeled and minced2½ teaspoons kosher salt, divided½ teaspoon black pepper½ pound whole-wheat penne or other short, stubby pasta

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