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Cubano Orzo with Sautéed Corn and Tomato Salsa

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Serving Size: 
4 - 6
  • 1 lb. Pappardelle's Cubano Orzo
  • 3 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 2 cups frozen corn, thawed
  • 1 cup tomato, chopped
  • Fresh cilantro, to taste
  • Salt and pepper, to taste
  • 1/2 teaspoon dried basil leaves
  • 1/3 cup grated Parmesan cheese
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. Add fresh cilantro to taste.
  3. Heat oil in a large skillet and sauté garlic for 2-3 minutes, stirring constantly.
  4. Drain corn well and add to garlic with tomato; cook and stir until hot.
  5. Add basil, salt, and pepper and toss to coat well. Sprinkle with cheese and cilantro, and serve.

From This Recipe

$8.00 | 1 lb. package