Simple Summer Pasta

A mix of fresh tomatoes, spinach and basil in a lime and olive oil dressing make this pasta simple to make and delicious to eat.

Preparation time: 30 minutes
Serves: 4

Ingredients:
2 cups of diced tomatoes or cherry tomatoes sliced in half
1 cup of spinach and 1 cup of basil torn into bits
1 cup of frozen, fresh or canned corn
1 15oz can of kidney beans rinsed and drained
8 oz. of whole wheat pasta shells
¼ cup of lime juice (2 to 3 limes squeezed)
1 Tbs of lime zest
¼ cup of olive oil
1 1/2 tsp of ground cumin
Salt and pepper to taste

Preparation:
Mix the olive oil, lime juice, zest, cumin, salt and pepper in a large bowl.
Add the tomatoes, spinach, basil, and kidney beans and toss to coat, then set aside.
Cook the pasta according to the package directions until al dente.
Add the corn to the pasta water 2 minutes before the pasta is done.
Drain the pasta and corn and toss into the bowl with the veggie mixture.
Mix well and serve.

Cook’s Note:
To make lime zest take a whole lime and finely grate the peel being careful not to grate any of the white skin. Zest can be made from any citrus and will add a burst of flavor to your recipes or drinks.