Serve with: Rustic bread, fresh or canned fruit and store-bought crispy cookies, and coffee, tea or milk. If you want greens, tear romaine lettuce, serve with bottled Caesar dressing, croutons or bacon bits.
1 pound dried pasta such as wagon
wheels or shells
2 tablespoons extra-virgin olive
oil
1 cup diced ham
2 cups canned kernel corn, drained
1 tablespoon fresh rosemary leaves
Salt and pepper
1 tablespoon orange peel, minced
2 cups diced tomatoes, canned or
fresh
Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times; cook according to package directions.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ham, cook for 30 seconds. Add the corn and stir until heated through, 1 to 2 minutes. Add the rosemary, salt and pepper to taste, orange peel and garlic and stir to combine. Add the tomatoes and heat through. Taste for seasoning.
Drain the pasta and toss with the sauce in a serving bowl. Makes 4 servings.