Light ‘n’ Healthy Summer Pasta

31 Jul

I made this tonight for dinner because I had some corn laying around but wasn’t in the mood for just plain old corn on the cob. When a pasta craving hit, I got inspired and this is what came of it. Not only was it extremely delicious, but it was nice and light, making for a perfect summer evening supper.

-1/2 c. whole wheat or brown rice pasta
-An ear of corn, fresh
-1/4 c. sweet onion, chopped
-1/4 c. baby bella mushrooms, pre-sliced
-1/4 c. each zucchini and yellow squash
-2 TB olive oil
-handful of freshly grated parmesan cheese
-s & p
-any herbs/spices you have on hand

1. Boil and cook pasta in small pot. In the meantime, chop up veggies and cook in olive oil on medium heat until tender.
2. Let cool for a bit then slice corn off of the cob and add into veggie mixture.
3. Once pasta is done, drain and add to pan with the rest of the ingredients. Stir well. Sprinkle on parmesan cheese and a dash of salt and pepper. I also added in some blended herbs for an extra zing.

Serve with a fresh field green salad topped with cucumber, tomatoes, olive oil and fresh lemon.

2 Responses to “Light ‘n’ Healthy Summer Pasta”


  1. 10 Kitchen Staples for the Healthy Chick « Healthy Chicks - September 15, 2010

    […] Sep Tonight for dinner I made one of my favorite quick and easy dishes:  Light ‘n’ Healthy Summer Pasta (or shall I call it Fall pasta?) Really, a dish like this can be made every season, with minor […]

  2. How to Have a Non-Lazy Rainy Day « Healthy Chicks - November 4, 2010

    […] and olive oil or some homemade garlic bread on multigrain toast? Move onto the main dish with a Light and Healthy Summer Pasta (hey, who said we couldn’t keep summer a little longer?) or Fresh Mozzarella & Pesto […]

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