🛒Ingredients
- 8 oz whole wheat spaghetti
- 2 cups fresh or frozen corn kernels
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
🔧Kitchen Tools Needed
- Large pot
- Skillet
- Colander
- Wooden spoon
- Knife
- Cutting board
📝Instructions
- 1
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente.
- 2
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until they become fragrant and the onion is translucent, about 3-4 minutes.
- 3
Stir in the corn kernels and cherry tomatoes, cooking until the tomatoes start to soften and the corn is heated through, approximately 5 minutes.
- 4
Drain the cooked pasta, reserving 1 cup of the pasta water.
- 5
Add the cooked pasta to the skillet, tossing it with the vegetables. Gradually add the reserved pasta water as needed to reach the desired sauce consistency.
- 6
Stir in the chopped basil, grated Parmesan cheese, lemon juice, salt, and pepper. Add red pepper flakes if using for an extra kick.
- 7
Serve immediately, garnishing with additional Parmesan and basil if desired.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used. Be sure to drain and rinse it before adding to the skillet.
Is there a substitute for Parmesan cheese?
You can use nutritional yeast or a non-dairy cheese for a vegan alternative.
