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!
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!
Cilantro Jalapeño Pasta with Fresh Corn and Tomatoes
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!