I hope that you have had a lovely weekend. I am getting over being sickly and laying low, and was thrown right into a crazy weekend. I suppose that is what motherhood and family life is about, right?

Lots of musical theatre performances and now we have three birthday parties in one day!!! Ahhhhh, the joys of a relaxing weekend….

Summer Garden Linguine with Corn, tomatoes and fresh herbs

So after a long weekend like we had (or maybe week….) you just want a simple and delicious dinner on Monday night, right? Easy is top of mind personally, and that is what this dinner is all about. It is totally a little pre-mature to be talking about Summer, but we have had such an incredibly mild spring that we already have summer produce popping up in our gardens and markets. Like my herb garden is out-of-control! Right now everything I make has to have several handfuls of fresh herbs dumped in just so I can keep up!

Summer Garden Linguine with Corn, tomatoes and fresh herbs

This particular dish is vegetarian (vegan actually!) but so good!! The corn gives it a level of sweetness that is so surprising and the juicy pops of cherry tomato don’t hurt either! But then it is copious amounts of fresh young herbs that really take it over the edge. The sweet oniony chives, the fresh parsley (I used mild curly parsley) and then micro basil (but regular would work really well too). The edible flowers just made it really pretty too. I hope you try this at home!

Summer Garden Linguine with Corn, tomatoes and fresh herbs

 

Recipe: Summer Garden Linguine with Corn, Tomatoes and Fresh Herbs (gluten free and vegan)

Ingredients

  • 1 pound linguine (gluten free)
  • ¼ cup olive oil
  • 2 cobs fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup micro basil or finely sliced basil
  • ½ cup chives, minced
  • ¼ cup parsley, minced
  • kosher salt
  • (I used chives blossoms, julienned squash blossoms and arugula flowers to garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add the gluten free linguine and cook until al dente. Reserve 1 cup of pasta water and drain.
  2. Use the sale pot and immediately put it back on the stove over medium heat. Add the olive oil and the corn and then add the pasta and the pasta water. Toss the pasta until well coated. Season to taste with kosher salt.
  3. Add the cherry tomatoes and all of the fresh herbs and edible flowers if you are using them and toss everything together. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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Categorized: Dinner, Pasta, Recipe Index, Vegan
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I hope that you have had a lovely weekend. I am getting over being sickly and laying low, and was thrown right into a crazy weekend. I suppose that is what motherhood and family life is about, right?

Lots of musical theatre performances and now we have three birthday parties in one day!!! Ahhhhh, the joys of a relaxing weekend….

Summer Garden Linguine with Corn, tomatoes and fresh herbs

So after a long weekend like we had (or maybe week….) you just want a simple and delicious dinner on Monday night, right? Easy is top of mind personally, and that is what this dinner is all about. It is totally a little pre-mature to be talking about Summer, but we have had such an incredibly mild spring that we already have summer produce popping up in our gardens and markets. Like my herb garden is out-of-control! Right now everything I make has to have several handfuls of fresh herbs dumped in just so I can keep up!

Summer Garden Linguine with Corn, tomatoes and fresh herbs

This particular dish is vegetarian (vegan actually!) but so good!! The corn gives it a level of sweetness that is so surprising and the juicy pops of cherry tomato don’t hurt either! But then it is copious amounts of fresh young herbs that really take it over the edge. The sweet oniony chives, the fresh parsley (I used mild curly parsley) and then micro basil (but regular would work really well too). The edible flowers just made it really pretty too. I hope you try this at home!

Summer Garden Linguine with Corn, tomatoes and fresh herbs

 

Recipe: Summer Garden Linguine with Corn, Tomatoes and Fresh Herbs (gluten free and vegan)

Ingredients

  • 1 pound linguine (gluten free)
  • ¼ cup olive oil
  • 2 cobs fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup micro basil or finely sliced basil
  • ½ cup chives, minced
  • ¼ cup parsley, minced
  • kosher salt
  • (I used chives blossoms, julienned squash blossoms and arugula flowers to garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add the gluten free linguine and cook until al dente. Reserve 1 cup of pasta water and drain.
  2. Use the sale pot and immediately put it back on the stove over medium heat. Add the olive oil and the corn and then add the pasta and the pasta water. Toss the pasta until well coated. Season to taste with kosher salt.
  3. Add the cherry tomatoes and all of the fresh herbs and edible flowers if you are using them and toss everything together. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)