Another winner from VegWeb! I believe the original idea and intent behind this recipe is to use fresh ingredients from the garden in the summer. Yeah, well, I must have missed that memo! So, I improvised, and it still turned out delicious. Wonderful for something different for dinner or as a great side dish for a holiday meal...
1 bag frozen sweet corn
8 ounces whole-wheat penne pasta (about half a box)
1 Tablespoon dried basil
few sprigs of green onion, chopped
1 Tablespoon canola or olive oil
2 Tablespoons water
2 Tablespoons red or white wine vinegar
salt and pepper
2 Tablespoons nutritional yeast (or you could us parmesan cheese)
1 tomato, chopped
Preheat oven to 375 degrees. Cook pasta to almost-done (al dente). While pasta is cooking, whisk together basil, onion, oil, water and vinegar. Add this mixture to corn and cooked pasta. Season with salt, pepper and nutritional yeast. Place everything in a casserole dish, and top with chopped tomato. Cook for 20 to 25 minutes. Makes 4 to 6 servings.
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