Spaghetti with Grilled Corn and Cherry Tomatoes
Serves: 2
  • 8 oz whole wheat spaghetti noodles, prepared according to package directions, rinsed and drained
  • 2 ears corn, husks removed
  • 1 pint (about 2 cups) cherry tomatoes
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh Italian herbs (oregano, rosemary, marjoram, thyme, basil, sage, etc)
  1. To roast the cherry tomatoes, place them on a baking sheet covered with aluminum foil. Drizzle some extra virgin olive oil over them. Roast in an oven preheated to 400 degrees F for 10-15 minutes or until the skins are collapsed and are just barely beginning to brown. Remove from oven and set aside.
  2. To roast the corn, either leave the corn in the husks or wrap them in aluminum foil and roast along with the cherry tomatoes, 20-25 minutes or until done.
  3. While the tomatoes and corn are roasting, cook the spaghetti al dente according to package directions. Drain and rinse the pasta.
  4. Combine the salt and pepper with the olive oil. Toss the pasta in the olive oil, then toss with the Parmesan cheese and fresh herbs.
  5. Using a sharp knife, carefully cut the corn from the cobs.
  6. Toss the cherry tomatoes and grilled corn in with the pasta and serve immediately, garnished with more chopped fresh herbs.
Recipe by The Daring Gourmet at