Photos and Recipe by @wafflesandwellness

Tomato, Corn, and Basil Farfalletti


  • 8 oz Al Dente Spinach Farfalletti
  • 1 pint grape tomatoes
  • 1 zucchini
  • 1 c. canned corn
  • 4 Tbsp. olive oil, plus 1 tbsp for sauteing tomatoes & zucchini
  • 2 Tbsp. red wine vinegar
  • 1 handful basil
  • 6 oz. fresh mozzarella
  • pinch salt and pepper


  • Boil generously salted water for farfalletti. Add pasta to water once brought to a boil and cook for 5 minutes, until al dente.
  • Meanwhile, heat 1 T olive oil in skillet. Once heated, add chopped zucchini and tomatoes. Cook until heated through/soft, approximately 5-7 minutes.
  • Mix olive oil & red wine vinegar in a separate small bowl, adding salt & pepper. This will be the drizzle for the finished pasta.
  • When pasta is cooked, run under cold water.
  • Add to pasta: tomatoes, zucchini, corn, olive oil/vinegar drizzle. Stir in mozzarella and basil last.
  • Enjoy!

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