- Corn on the Cob
- Lasagna Noodles Broken Up
- Cherry Tomatoes
- Zucchini (peeled with veggie peeler)
- Asparagus (peeled with veggie peeler)
- Extra Virgin Olive Oil
- 1 tbsp Butter
- 1 tsp Sea Salt
- 1 tsp Pepper
Carefully cut your corn from the cob and saute corn in skillet with butter and oil put aside.
Bring a pot to boil, break up your lasagna noodles and begin and place into boiling water, cook until soft.
Strain the lasagna noodles and toss with extra virgin olive oil and set aside
In a skillet drizzle some more olive oil and start cooking your tomatoes, cook till blistered 6-7 min
Add zucchini and asparagus cook for an additional 4 min
Add your noodles into the skillet along with your corn
Add parmesan and basil on top and enjoy!
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