Recipe of the Week: Summer Garden Linguine with Corn, Tomatoes and Fresh Herbs

If you’re looking for something light, fresh and delicious to have for dinner this week, make this inspired linguine dish from local food blogger Heather Christo. Seriously. With ingredients reminiscent of a midsummer garden party–like basil, parsley, cherry tomatoes and corn–it’s basically summer in a bowl. Plus, it’s gluten-free and vegan. What could be better!?

“The corn gives it a level of sweetness that is so surprising and the juicy pops of cherry tomato don’t hurt either,” writes Christo on her blog. “But then it is copious amounts of fresh young herbs that really take it over the edge.”

Warm summer nights call for whimsical meals filled with just-picked ingredients. And with only 10 minutes of prep time, you can have this on the table and then be back to lounging in your garden in no time.

Yield: 4 servings

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

Chives blossoms, julienned squash blossoms and arugula flowers to garnish (optional)

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.