Summer Corn and Asparagus Pasta.

Servings:4-6
Prep-Time:25 minutes
Total-Time: 35 minutes

Ingredients:

• 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

Instructions:

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.