Mike Garten
Just when you thought pasta couldn’t get better, we added the freshest of summer’s crops: corn, tomatoes and green beans.
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Yields:
8
servings
Total Time:
0
hours
30
mins
1
lb.
lb.
campanelle or penne pasta
1/2
lb.
lb.
green beans, trimmed
1
tsp.
tsp.
plus 1/4 c. extra virgin olive oil, divided
4
large ears corn, husked
12
oz.
oz.
multicolored cherry tomatoes, halved
1/2
small red onion, very thinly sliced
1/4
c.
c.
basil leaves, finely chopped
- Heat grill on medium-high. Cook pasta per pkg. directions.
- Meanwhile, fold 12- by 30-in. sheet foil in half. In large bowl, toss green bean with 1 tsp oil and 1/8 tsp salt. Place beans in center of fold. Crimp edges of foil to seal tightly. Grill 15 min., turning over once halfway through. Grill corn 8 to 10 min. or until charred in spots, turning occasionally.
- Transfer bean packet and corn to cutting board; let cool. In large bowl, whisk together vinegar, lemon juice, garlic, remaining 1/4 cup oil, 3/4 tsp salt and 1/4 tsp pepper. Add cooked pasta and tomatoes to bowl, tossing to combine.
- When cool enough to handle, slice beans 2 in. thick and cut corn kernels off cob; add to bowl with pasta along with onions and basil, tossing until well combined. Pasta can be covered and refrigerated up to 1 day ahead.
NUTRITION (per serving): About 355 calories, 11 g protein, 60 g carbs, 10 g fat (2 g sat), 4 g fiber, 275 mg sodium.
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Source : Goodhousekeeping