Summertime Linguine

·      4 ears yellow corn, shucked or can

·      1 lb. linguine or fettuccine

·      ¼ cup extra-virgin olive oil

·      6 plum tomoatoes

·      1 sweet orange pepper, sliced

·      2 cloves garlic, sliced

·      3 scallions, sliced

·      2 tbsp fresh lemon juice 

·      2 tbsp chopped parsley

·      ¾ tsp salt

·      ¼ cracked black pepper

·      Vegan parmesan as desired 

1.     Bring a large pot of lightly salted water to a boil. Add noodles, cook per package instructions. Drain reserving ½ cup of the pasta water. 

2.     Meanwhile heat 3 tbsp of olive oil in large skillet over medium heat. Add tomatoes, sweet pepper, garlic, and scallions to skillet. Cook, stirring, for 3 minutes. 

3.     In a large bowl, toss pasta with remaining 1 tbsp olive oil. Add tomato mixture, corn, lemon juice, parsley, salt and pepper. Gently toss and add some of the reserved pasta water, if too dry. Stir in plant-based parmesan to taste. Serve warm.