Wednesday, May 30, 2012
It's unofficially summer and officially time for meals that don't heat up the kitchen and are simple! I want to spend time at the pool or playing with my children, not stuck in the house cooking. Simple summer pasta is one of my favorite dishes. It showcases fresh corn and ripe tomatoes: two of my favorites this time of year. I like to make the pasta in the morning so everything can be pulled together quickly. It's delicious as a vegetarian main dish or an accompaniment to grilled chicken.
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped
3 ears corn, cut off of the cob
1-2 ripe tomatoes, diced
1 tsp. cumin if desired
8 oz. spaghetti, cooked
Limes and Queso Fresco for serving
Saute onion in olive oil about 5 minutes over medium heat. Add garlic and jalapeno and cook for 1 minute more. Stir in corn kernels . Cook 2 more minutes. Add tomato and pasta. Heat through. Serve with a squeeze of lime and a sprinkle of queso fresco.