Penne with fresh herbed corn salsa

NF
Nut Free
GF
Gluten Free
SF
Soy Free
Serves
4
Combine your love of pasta and Mexican flavor with this surprising summer dish! This hearty meal is packed with whole grains and topped off with creamy avocado and a bit of jalapeño heat. This recipe comes from The China Study Quick & Easy Cookbook by Del Sroufe, courtesy of BenBella Vegan publishing.

For the pasta and sauce

Ingredients

  • 1 cup frozen corn or 4 ears fresh corn, cut from the cob
  • 1 cup large ripe tomato, diced
  • 1/2 cup medium red onion, diced small
  • 1 cup jalapeno pepper, seeded and diced
  • 3 tbsps balsamic vinegar
  • 2 tbsps chopped fresh basil
  • 2 tbsps chopped fresh cilantro
  • 1/4 tsp sea salt, to taste
  • 12 ozs whole grain penne pasta
  • 1 cup ripe avocado, diced

Directions

  1. Combine corn, tomato, onion, jalapeño, balsamic vinegar, basil, cilantro and salt (if using) in a large bowl and mix well. Let sit for 1 hour at room temperature or refrigerated to let the flavors marry.
  2. Cook the pasta according to package instructions.
  3. Drain and add to a bowl with the remaining ingredients. Mix well and serve.
This recipe is courtesy of The China Study Quick & Easy Cookbook by Del Sroufe, courtesy of BenBella Vegan publishing.