For the Pasta
- 12 oz whole grain penne pasta
- 3 cups water
- 1/2 tablespoon kosher salt
- 1 tablespoon butter or oil
For the Sweet Corn and Tomato Sauce
- 1 tablespoon butter
- 3 ears of fresh corn, kernels cut off (may substitute with 1 (15 oz) can of corn or 2 cups frozen corn)
- 1 jalapeno pepper, diced (remove seeds and membrane to reduce spiciness)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup diced onion
- 2 garlic cloves, minced
- kosher salt
- fresh ground black pepper
- 6 cups whole or halved cherry tomatoes
- 1/4 cup torn basil leaves
- 1/4 cup yogurt cream cheese (may substitute with whipped or regular cream cheese)
- zest and juice of 1 lemon
- 1/2 cup grated parmesan cheese
- lemon wedges for serving