2 servings (about 1.5 handfuls) of Whole Wheat Spaghetti
1-16oz can of corn (with no sauce)
3 tablespoons of dried basil flakes
3-4 tablespoons of dries parsley flakes
1.5 tablespoons of dried garlic powder
1/4 cup of olive oil (or enough to coat the bottom of the the skillet evenly)
2 medium tomatoes chopped
Fresh parsley to garnish (optional)
Salt and pepper to taste
Put water to boil in medium sized pot. When water is bubbling lively, add the spaghetti. Cook about 8-10 minutes; cook slightly under desired chewiness. When you mix ingredients is a skillet the pasta will cook a little more.
While pasta is boiling, heat the olive oil in a large skillet.You may need less than 1/4 cup. Pour in enough to coat the bottom of skillet.
Add the corn and sliced tomatoes.
When the spaghetti is finished cooking, pour contents in a colander to drain the water. Then, pour the pasta into the skillet over the corn and tomatoes. Mix it all together and add the parsley flakes, basil, and garlic.
Once again, mix all the ingredients together until it is evenly spread throughout the pasta.