For a quick, delicious dinner, my family loves green spaghetti.' I made the recipe up using things I had on hand, and now I make it all the time. The measurements are inexact, but it's almost impossible to mess this up. Use as much as you think would taste good. It's sophisticated enough for adults, but kids love it!

The ingredients you need are:
A little olive oil
About cup frozen corn
Garlic salt to taste
1 12 oz can of diced tomatoes (I like the roasted garlic flavor,) drained
About half a container of prepared pesto
Parmesan cheese and/or goat cheese to taste, if desired
Cooked sturdy-type pasta this is better on radiatore or farfalle rather than something like angel hair pasta, as it's pretty chunky

Heat olive oil in a 12" skillet over medium heat. Pour in frozen corn , sprinkle it with garlic salt to taste, and shake until it's all coated evenly. Saute, stirring often, until the corn starts to get a little bit brown. Pour the drained tomatoes into the skillet and stir. Reduce heat and cook, stirring occasionally, until tomatoes are heated through. Remove from heat. Add the prepared pesto. Stir all up and put over the pasta. Serve immediately. Enjoy!

If you like, grate some Parmesan cheese on top. You can also add dollops of soft goat cheese, which is delicious, but I warn you, mixing it into the sauce makes it really unattractive.

This also tastes nice cold if you like that kind of thing. We never have leftovers around here, but this also tastes nice cold if you like that kind of thing.

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