Spaghetti with Grilled Corn and Cherry Tomatoes
Ingredients
- 8 oz whole wheat spaghetti noodles , cooked according to package directions, rinsed and drained
- 2 ears corn , husks removed
- 1 pint about 2 cups cherry tomatoes
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh Italian herbs (oregano, rosemary, marjoram, thyme, basil, sage, etc)
Instructions
- 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.
- 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.Using a sharp knife, carefully cut the corn from the cobs.
- 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. Toss the cherry tomatoes and grilled corn in with the pasta and serve immediately, garnished with more chopped fresh herbs.
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