Corn and Tomato Linguini
8 ounces linguini pasta
1/4 cup balsamic vinegar
5-6 large garlic cloves, chopped
1 cup fresh basil leaves, chopped
1 (8 ounce) can corn kernels
1/3 cup sundried tomatoes, chopped
salt and pepper, to taste
1. Cook pasta according to package directions. Heat vinegar in pan.
2. Add all remaining ingredients to vinegar, and saute. Add additional vinegar if necessary while cooking.
3. Drain linguini and top with vinegar mixture.
We serve this with baked garlic on whole-grain vegan bread.
Source of recipe: This recipe is adapted from one my SO and I had at a restaurant. I think our version is better than the original one, which I'm sure had olive oil in it.'