INGREDIENTS
5
ears of corn, shucked
12 oz
penne pasta, I used gluten free corn pasta
1 tbsp
unsalted butter, I used Earth Balance
1
medium shallot, minced
2 cloves
garlic, minced
Juice of 1/2 a lemon, plus finely grated zest for garnish
salt and pepper
3 tbsp
chopped fresh basil, plus more for garnish if desired
1
small container cherry tomatoes, cut in half, I used an 11 ounce container