Cooking, Main Dishes

Corn and Tomato French Pasta

By Phox Tao and Jiung Choi


·         1 lb bow tie pasta

·         2/3 cup olive oil

·         2 tablespoons minced garlic

·         1 tablespoon lemon juice

·         1 cup corn

·         3 tomatoes, diced

·         14 ounces brie cheese, cubed or mozzarella

·         2 teaspoons basil

·         1/2 teaspoon black pepper


Cook pasta, drain, and allow to cool.

Heat oil, lemon juice, and garlic in a pot.

Add the corn and black pepper.

Toss pasta with garlic and oil sauce.

Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese.

Serve topped with shredded Parmesan and basil.



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