Summery Corn and Spinach Pasta
When the weather gets warmer, I start to crave corn. And why shouldn’t I? It’s lying there, gorgeous, begging to be picked up at every farmer’s stall in the city. Bright, sunshiny yellow–I can’t imagine a more summery veggie.
But when I get it home, I’m always a little stuck as to what to do with it. Do I go tried-and-true by just grilling the cob and adding butter and salt? Do I make fritters? Or toss the kernels in with rice and peas? There are so many possibilities, and yet I always seem to be at a little bit of a loss as I stare down the corn in my kitchen.
As is often the case when I am not sure what I want to do with a veggie (or what I want to eat, for that matter), I decided to toss it with some other veggies and pasta for a fresh, summery dinner last night. This time, it was spinach and grape tomatoes (ok, most of the time it’s spinach and some sort of tomatoes) with whole wheat linguine. I added a sprinkle of artificial bacon pieces (you know, the kind that come in the jar next to the salad dressing in the grocery store) to the pasta at the end, but it would have been as good without them.
Don’t let the simplicity of the ingredients fool you; this has layers of taste. The earthy taste of the whole wheat pasta, the sweet tomatoes and corn, the fresh taste of spinach…they all work together to provide a tasty, if light, dish. (Also, important to note: there was more corn than what’s represented in the photos; I didn’t toss it well, so it sank to the bottom of the bowl and therefore didn’t show up very well.)