Oprah made meatless Monday a thing, and that’s definitely a good thing. Many people like me, who were raised with meat for breakfast, find it hard to opt out of carnivorism, so meatless Mondays doesn’t seem so hard, and it’s at the very least a start. But what to cook? You can only make so many vegetable lasagnas! Therefore I’m forever on the lookout for vegetarian recipes, and I found this one! Obviously it’s not loaded with tons of different veggies, but it is loaded with one of my favorites: corn. It’s delicious, quick and inexpensive, a perfect family meal for a Monday (or any day)!
What you’ll need:
- 1 pound of Campanelle pasta
- 10 oz fresh or frozen corn
- 3 tsp minced garlic
- 3 tbsp butter
- 1/4 cup fresh basil leaves, chopped
- salt and pepper to taste
- 1 cup grated parmesan cheese
Cook the pasta according to the instructions on the package.
In a medium sized saucepan, melt the butter over medium heat. Cook for 3 minutes or until browned. Add garlic and cook for another minute.
Reserve 1/4 cup of the pasta cooking liquid, then drain the pasta. Return to the pot. Add corn, basil and parmesan. Add butter and garlic, then add the pasta cooking liquid. Stir well, and serve hot!