Summer Corn and Asparagus Pasta.
Total-Time: 35 minutes
- 1 lbs Pro-health* rotini pasta
- 2 cups of chopped asparagus
- 1 cup fresh corn from the cob
- ½ c olive oil
- ¼ c apple cider vinegar,
- 1 tsp mince garlic
- ¼ shredded basil
- 1 c. ciliegine fresh mozzarella
- ¼ shaved Pecorino Romano cheese
- Fresh cracked pepper.
- ½ tsp salt
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8- 10 minutes, until al dente. Drain and rinse with cold water. In a large non-stick skillet, heat a TBS of olive oil. When the oil is hot add the garlic, corn and asparagus. Cook until they just become tender, 3-5 minutes. Let cool to room temperature.
In a large mixing bowl add the oil, vinegar, salt and pepper, mix well with a whisk. Add the cooked veggies, pasta and fresh mozzarella to the oil-vinegar mix, toss together. Toss in the shredded basil and top with the shaved pecorino Romano.