- 1 box Barilla® Veggie Penne
- 3 tablespoons extra virgin olive oil
- 2 cups fresh corn
- 1 red onion, julienne
- 1 cup canned black beans, drained
- 8 oz. Greek yogurt (2%)
- 4 garlic cloves, sliced thin and fried
- ½ lemon, juiced
- ½ lime, juiced
- ½ cup chopped cilantro
- ¼ cup chopped mint
- ¼ cup Parmigiano-Reggiano cheese, shredded
- Salt and pepper to taste
1Bring a large pot of water to a boil and cook the pasta 1 minute less than required cooking time.
2Drain the pasta and toss with 1 tablespoon of olive oil and place on a sheet tray to cool down.
3Meanwhile, in a medium bowl combine the yogurt, lemon, and lime then season with salt and pepper and stir to combine.
4In a large skillet add remaining oil and heat over high, add the corn and onion and sauté for a few minutes or until browned then set aside to cool down.
5In a large bowl combine the pasta, vegetables, beans and herbs then gently toss to combine.
6Before serving garnish each plate with fried garlic and shredded cheese.