Corn and Tomato French Pasta

When I lived in France, people were always bringing this dish to potluck meals. It's great for when you want noodles but are out of canned tomatoes. I suggest bowtie pasta, but spaghetti works equally well. Brie, also, since it is more costly and not always on hand, can be easily substituted with cubed mozzarella. This dish is traditionally served barely lukewarm, so that the cubed cheese doesn't melt, but I prefer it hot and don't mind the melting cheese. I also like to add a spoonful of sundried tomatoes to each serving and sprinkle parmesian over the top for a nice touch.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  lb bow tie pasta
• 2⁄3 cup olive oil
• 2  tablespoons  minced garlic
• 1  tablespoon lemon juice
• 1  cup corn
• 3  tomatoes, diced
• 14  ounces  brie cheese, cubed (or mozzarella)
• 2  teaspoons basil
• 1  teaspoon parsley
• 1⁄2 teaspoon black pepper

Directions

1. Cook pasta, drain, and allow to cool.
2. Heat oil, lemon juice, and garlic in a pot.
3. Add the corn and spices.
4. Toss pasta with garlic and oil sauce.
5. Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese.
6. Serve topped with shredded parmesian and sundried tomatoes, if desired.