Arugula, parmesan and corn with pasta ribbons

Inspired by Martha Stewart Living (August 2011) and too much lasagna pasta in my pantry, I merged a couple of recipes from the Simple Summer Pasta article (p. 132) to create the perfect pasta salad for a hot summer’s evening.

Ingredients

Lasagna pasta (8 oz)

Parmesan (grated, 4-6 tbsp)

Lemon (1, zested and juiced)

Arugula (1 box, baby leaves if available)

Mint or basil (1 cup of leaves roughly snipped)

Olive oil

Corn (2 cobs, microwaved for 8 minutes in their husks)

Pepper (to taste)

Salt (to taste)

Boil the lasagna (or any other pasta you prefer^*) as directed on the package. Let it cool then place it in a large serving bowl and add some olive oil to keep it from sticking together. While my lasagna was still wet, I used my pizza cutter to slice each piece into about 12 pieces.

Place both corn on the cobs (in their husks) in the microwave and cook on high for 8 minutes. Once they are cool enough to touch, slice the kernels off the corn in pretty chunks.

Sprinkle the lemon zest and squeeze the juice over the pasta. Toss in the parmesan, pepper and salt, then let the ingredients mingle until just before you are ready to serve.

When you are ready to eat, gently fold the corn, arugula and chopped mint (or basil) into the pasta and serve.

Serves 4-6 (or 3 plus delicious leftovers for 2 the next day).

^*I used Dreamfields Healthy Carb Living lasagna. It has a heavier consistency than regular pasta but it has a much lower glycemic index and higher fiber content.

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