Wednesday, July 30, 2008

Mini Farfalle with Tomatoes and Corn

This was fun, easy, and very tasty! I love the tiny little pastas!

1 box Barilla Piccolini Mini Farfalle

2 cans (14.5 oz each) diced tomatoes with green peppers and garlic

1 can corn (drained)

1 cup Parmesan cheese

4 basil leaves, chopped

salt and pepper to taste

Put tomatoes and corn in skillet and heat on medium while pasta cooks according to directions on box. Season tomatoes and corn with salt and pepper. Drain pasta after cooking and add to tomato/corn mixture in skillet. Stir in cheese and basil just before serving. (I also added 1/4 cup shredded mozzarella to it).

You could add cooked chicken very easily, too!
I found the recipe on the back of the box, and modified it for us- so this is our version.