Cilantro Jalapeño Pasta with Fresh Corn and Tomatoes

Happy last day of March! Although it means that graduation is now only a little over a month and a half away, I am ready to welcome April with open arms! For my last recipe of March I thought I’d share this ridiculously simple pasta recipe with you. Creamy, dreamy deliciousness is what it is!

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Although this Cilantro Jalapeño Pasta with Fresh Corn and Tomatoes has only four ingredients and takes merely minutes to prepare, it packs a fresh and flavorful punch that’ll rock your taste buds! You can whip this up in a jiffy, so it’s a great dish that can be made after work or class, or prepped ahead and stored in the fridge!

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Cilantro Jalapeño Pasta with Fresh Corn and Tomatoes

Serves 4

Inspired by Oh My Veggies

8 oz. of whole wheat pasta

1 10 oz. container of cilantro jalapeño hummus ( I used the Trader Joe’s brand)

1 cup of fresh or frozen (and thawed) corn kernels

1 heaping cup of cherry tomatoes ( cut in half)

Fresh cilantro for garnish

This dish is quick, easy and finished in three simple steps! To make this dish, first start by cooking the noodles in a medium sized sauce pan according to package directions.

Second, when the noodles are done and have been drained, return the noodles to the sauce pan and stir in the hummus until all noodles are coated.

Third, and finally, stir in the corn and the tomatoes. Finished! Enjoy!

Pasta fest,

Sydney

2 thoughts on “Cilantro Jalapeño Pasta with Fresh Corn and Tomatoes

  1. mrsveg says:

    I never thought of using hummus as a pasta sauce before, it’s such a good idea. It’s healthy, creamy, and really tasty, what’s not to love?!

    • dindu1989 says:

      Thanks Mrs. Veg! It’s the first time I ever used hummus as a pasta sauce, and it was so easy, nutritious and delicious that I’ll definitely be doing it again! Especially considering the variety of hummus flavors out there, the possibilities are endless! Glad you loved the idea too :)

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