1 pound rotini pasta
2 tablespoons olive oil
3 cloves garlic
2 1/2 cups frozen corn kernels
1 tablespoon Tapatio hot sauce OR 2 teaspoons red pepper flakes, more if desired
1 (14-ounce) can diced tomatoes OR 1 pound Roma tomatoes, diced
1 cup chicken broth
4 tablespoons butter
3/4 cups grated parmesan
1/2 cup fresh basil, torn OR 1/2 tablespoon dried basil
1/4 cup lemon juice
2 tablespoons balsamic vinegar
Salt, to taste

In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic, corn and hot sauce. Cook until the corn is heated through, about 5 minutes. Add the tomatoes and chicken broth; bring to a boil. Stir in butter and parmesan cheese; cook on medium heat until sauce thickens, about 5 minutes.

Add the corn mixture, basil, balsamic vinegar and lemon juice to the pasta and toss. Season with salt.

Yields 4-6 servings.

Quick and nutritious, this soup is loaded with fiber and super simple to make. (Did I mention it tastes great, too?)

2 (15-ounce) cans white beans, undrained
2 cups chicken broth
3/4 cup diced green onion
2  (4.5-ounce) cans diced green chilies
1/2 teaspoon crushed red pepper flakes, more if desired
2 cups frozen corn
The juice of one lemon
The juice of one lime
Salt & pepper to taste

Place all ingredients in a stockpot and simmer on medium heat for 5-10 minutes or until corn has thawed and soup is heated through.

Yields about 6 servings.

*Try adding diced ham or chicken to really make this soup a hearty one.

1/2 pound Rotini pasta
4 strips bacon
1 cup frozen corn
1 zucchini, chopped
1/2 tablespoon dried basil
1 tsp. red pepper flakes
1/3 cup finely grated parmesan cheese

Salt and Pepper to taste

Cook pasta according to directions on box in well-salted water. When pasta is ready, take off heat and add corn. Let stand for 2 min. Drain pasta and corn, reserving 1/4 cup pasta water.

In a medium skillet, cook bacon until crispy. Remove from pan and let rest on a paper-towel covered plate. Once cooled, tear bacon into bite-sized pieces. Do not drain fat.

Add chopped zucchini to skillet with bacon fat and cook 3-5 min. or until tender. Remove skillet from heat.

Add reserved pasta water and the rest of the ingredients to skillet and toss well.

Season with salt and pepper.

Yields 4 servings.

]]> http://delicious-inspiration.com/2009/10/pasta-with-bacon-corn-and-zucchini/feed/ 0 http://delicious-inspiration.com/2009/10/black-bean-corn-salsa/ http://delicious-inspiration.com/2009/10/black-bean-corn-salsa/#comments Sun, 18 Oct 2009 19:50:19 +0000 Sabrina Rose http://delicious-inspiration.com/?p=3 Incredibly easy to make and healthy too! Make this whenever you have guests or attending a party. It’ll be a hit!

1 15-ounce can black beans, drained and rinsed
2 cups corn kernels
1 tomato, diced
1/4 cup cilantro, finely chopped
1/4 cup green onion, chopped
1 jalapeno, finely chopped
Juice of 1 lime
1 teaspoon cumin
Salt, to taste

Combine all ingredients in a medium-sized bowl. Chill until ready to be served.

Yields about 3 cups.