Pasta with Corn + Asparagus

It happened again.

The Hubster and I went to Casbah for dinner. And I had another amazingly inspiring custom meal. That made me want to rush home and create something similar. Kind of like that time I had squash in my pasta.

Each bite brought with it another ooh and a gutteral aah.

Everyone should be able to experience a meal like that. Food intolerances or not.

Casbah gave me the gift of good food. And now, I’m paying it forward. And giving the gift of good food to you.

I love you too.

Yields 4-6

Pasta with Corn + Asparagus

Another pasta dish inspired by my meal at the ever fabulous Casbah in Pittsburgh.

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 lb pasta of your choice (we used Oriechette)
  • 1 sweet onion, loosely diced
  • 1 bunch asparagus, trimmed and cut into 1/2 inch pieces
  • 1 generous cup of corn (frozen or fresh)
  • 2 tbs balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tbs olive oil

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, sautรฉ onions in large saucepan over medium heat for 3-5 minutes.
  3. Add balsamic vinegar and garlic. Saute for another 3-5 minutes.
  4. Add asparagus. Cook until bright green, approximately 3-5 minutes.
  5. Add in corn. Cook until heated through, about 1-2 minutes (longer if frozen).
  6. Mix corn mixture in with pasta and serve!

Allergen Information

Nightshade free, dairy free, soy free, and egg free. This recipe can also be gluten free and wheat free if using a gluten free pasta.

7.6.2
98
http://emilylevenson.com/recipe-pasta-with-corn-asparagus/

Let's stay connected!

Looking for a little extra inspiration in your inbox? Enter your name and email below and I'll share some of my favorite tips and tools to get your day going.

More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply [...] just read Emily Levenson’s blog about Pasta Corn Cabash and can’t wait to try the recipe. ย Hopefully, I can get it squeezed in one night before we [...]
  2. Reply Had this tonight - it was so delicious! We added in a can of black beans just for some extra protein.
    1. Reply nice! i bet that was a great addition. glad it was a hit. :)
  3. Reply This looks delicious and I want to try it sooo bad since I'm on a nightshade free trial diet but... I don't use vinegar. Is there anything I can use in place of the balsamic vinegar? I don't use alcohol either.
    1. Reply Sunny: You can simply omit the balsamic! It adds a nice pop of flavor, but isn't a requirement. If you're looking for something to replace the acidic/sweetness you could try using apple cider or juice, grape juice, or lemon juice. Hopefully one of those would be a suitable alternative!

Leave a Reply

Your email address will not be published. Required fields are marked *