I am always on the lookout for delicious ways to combine fresh summer vegetables, from the garden, into a tasty meal. This recipe is taken from this month's Rachael Ray's Everyday magazine, with changes made to make it gluten-free. It is quick, easy and delicious and takes about the time it takes to boil the water and cook the pasta.
16 oz of your favorite gluten-free pasta (such as Tinkyada)
2 tablespoons of extra virgin olive oil
2 garlic cloves, minced
1 pint cherry tomatoes, halved
3 fresh ears of corn (you can grill corn first to add a delicious roasted flavor)
2 tablespoons butter
1/4 cup fresh basil leaves, torn
1. Boil the pasta in salted water according to directions on package.
2. Meanwhile, heat olive oil over medium heat, add garlic and tomatoes, stirring occasionally, until heated, about 5 minutes.
3. Scrape the corn kernels off the 3 ears of roasted corn and add to the tomatoes, cook another couple of minutes. If you wish to use the raw corn, slightly turn up the heat and cook for another 5 minutes.
4. Combine the vegetables with the pasta, add the butter* and basil, toss, and serve.
*If you are dairy-free, you can omit the butter, or add a non-dairy alternative.