Pasta with Asparagus, Corn and Tomato

What a great first week of school ~ busy ~ but GREAT!!
My husband has been getting home from work before
me and so he has graciously done the cooking this week.

This pasta recipe is very good and easy to make.
Most of the time, when I am planning meals for the week,
I try to find 3-4 new recipes because there are so many
good recipes out there still to be made.
However,this recipe is a repeat dinner for us which means
we both really liked it.


Pasta with Asparagus, Corn and Tomato
1 box Fusilli
1 bunch of asparagus
3/4 cup sweet corn (frozen or fresh)
cherry tomatoes

Cut the asparagus into thirds. Saute the asparagus in a pan with a a little butter and salt for about 4-5 minutes leaving it a little bit crunchy. Place the asparagus in a bowl. Then cook the corn for 2-3 minutes in the same pan. Pour the corn into the bowl with the asparagus. Dice the tomatoes into fourths and add them to the bowl.
Then boil the noodles in a large pot with a pinch of salt.

While the noodles are boiling make the dressing.

Creamy Parmesan Dressing1/4 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon of garlic, finely grated
3/4 cup of parmesan cheese, grated
a pinch or two of dried oregano or basil
salt and pepper to taste
Mix all the ingredients together.

Drain the noodles and pour them into the bowl with the vegetables. Pour half of the dressing over the pasta and mix it all together. Then pour the remaining dressing over the noodles so that they all have a nice coat of dressing. You can serve this pasta warm or cold. Top the pasta with a little more parmesan and black pepper.

This makes a nice, light pasta dinner and the leftovers are good too!