Description
Restaurant-quality food at home.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- 1 tablespoon garlic, minced
- Salt and pepper to taste
- 1 tablespoon basil, chiffande
- 1 pound buffalo mozzarella, diced
- ½ cup grape tomatoes, sliced in half
- 1 cup corn kernels
- 1 pound DeCecco spaghetti
- 2 tablespoons butter
Instructions
- In a mixing bowl, combine olive oil, garlic, and salt and pepper. Add basil, mozzarella tomatoes, and corn.
- In a large stockpot, bring 6 quarts of salted water to a boil, add spinach spaghetti.
- Halfway through the cooking time, add corn and finish cooking.
- Drain away the water, and stir corn, spinach, and pasta into mixing bowl with other ingredients.
- Add butter and toss before plating.
