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This Week's Healthy Recipes

Meal #1

Pasta with Fresh Tomatoes and Corn

Recipe by:SimmiG

"This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti."



8 ounces pasta

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 cup whole corn kernels, cooked

4 tomatoes, chopped

1/2 cup chopped green onions

1 teaspoon dried basil

salt to taste

ground black pepper to taste

1 tablespoon grated Parmesan cheese

2 teaspoons chopped fresh basil (optional)


Prep 20 m

Cook 10 m

Ready In 30 m

In a large pot with boiling salted water cook pasta until al dente. Drain.

Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.

Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Black Grape, Blue Cheese and Thyme Flatbread


YIELD6 servings

TIME1 1/2 hours, plus rising time

Andrew Scrivani for The New York Times

Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks.

For even more flavor and substance, add a scattering of Arugula and prosciutto on top.