Gluten-Free, Vegan, Serves 6

• 12 oz gluten-free spaghetti
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 cups fresh corn kernels (about 2 ears of corn)
• 1/4 cup vegetable broth
• Juice of 1 lemon
• Zest of 1 lemon
• 1/2 cup chopped fresh basil leaves
• Salt and black pepper, to taste
• Optional toppings: chopped tomatoes, diced avocado, chopped walnuts

Directions:

Cook the spaghetti according to package instructions in a pot of boiling salted water until al dente. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent. Add the fresh corn kernels to the skillet and sauté for 5-7 minutes or until they are tender and slightly charred. Pour the vegetable broth into the skillet and stir to combine. Allow the mixture to cook for another 2-3 minutes or until the liquid has reduced by half.

Drain the spaghetti and add it to the skillet with the corn mixture. Toss to combine. Add the lemon juice, lemon zest, and chopped basil to the skillet. Toss to combine. Season with salt and black pepper to taste. Serve immediately, garnished with chopped tomatoes, diced avocado, and chopped walnuts, if desired.