Pictures and Recipe by way of @wafflesandwellness
Tomato, Corn, and Basil Farfalletti
- 8 oz. Al Dente Spinach Farfalletti
- 1 pint grape tomatoes
- 1 zucchini
- 1 c. canned corn
- 4 Tbsp. olive oil, plus 1 tbsp for sauteing tomatoes & zucchini
- 2 Tbsp. pink wine vinegar
- 1 handful basil
- 6 oz.. contemporary mozzarella
- pinch salt and pepper
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Boil generously salted water for farfalletti. Upload pasta to water as soon as dropped at a boil and cook dinner for five mins, till al dente.
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In the meantime, warmth 1 T olive oil in skillet. As soon as heated, upload chopped zucchini and tomatoes. Prepare dinner till heated thru/cushy, roughly 5-7 mins.
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Combine olive oil & pink wine vinegar in a separate small bowl, including salt & pepper. This would be the drizzle for the completed pasta.
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When pasta is cooked, run below chilly water.
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Upload to pasta: tomatoes, zucchini, corn, olive oil/vinegar drizzle. Stir in mozzarella and basil final.
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Revel in!
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