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.


Pasta with Corn + Asparagus

Another pasta dish inspired by my meal at the ever fabulous Casbah in Pittsburgh.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6
Author Emily Levenson |


  • 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


  1. Cook pasta according to package directions.
  2. Meanwhile, sauté 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.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

5 comments / Add your comment below

  1. 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. 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!

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