• 1 lb penne, shell, or wagon wheel pasta
• 2 T extra virgin olive oil
• 2 c canned corn, drained
• 1 T fresh rosemary, chopped
• 1 T minced lemon zest
• 1 clove garlic, minced
• 2 c diced tomatoes, fresh or canned
• 1 dried chipotle pepper, seeded and chopped small
• Salt and pepper to taste

Boil water. Cook pasta.

While the pasta cooks: heat olive oil in large skillet over medium high heat. Add the corn and heat through; about 1 minute. Add the rosemary, salt, pepper, lemon zest, and garlic; stir to combine. Add the tomatoes and heat through.

Drain the pasta and toss with the sauce in serving bowl.

While the Pasta Cooks by Andrew Schloss with Ken Bookman, p.31