This easy recipe makes a quick lunch or dinner with simple ingredients. It was one of the first recipes my mom taught me, and is now one of my go to meals while at school.  Try using whole-wheat pasta for an even healthier take on it, or even brown rice pasta, which is surprisingly tasty for a gluten free option!


  • 1 box of whole wheat or brown rice pasta
  • 1-pint cherry tomatoes
  • 1 cup of thawed frozen corn
  • ¼ cup fresh chopped basil
  • 2 cloves of garlic, finely chopped
  • ½ cup feta cheese
  • 2 tablespoons of olive oil
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil, and cook pasta for about 10 minutes, or until al dente
  2. In a saucepan heat olive oil and sauté garlic, stir in the corn, then add the tomatoes until they are softened, about 3 minutes.
  3. Combine pasta and vegetables in a bowl, and add olive oil and salt and pepper as necessary. Add feta cheese and mix in chopped basil. Serve at room temperature.