1 (10oz.) package frozen corn kernels, thawed and drained
4 cups fresh organic spinach, blanched
1 tsp. fresh lemon zest
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. extra-virgin olive oil
2 chives, finely chopped
¼ tsp. crushed red pepper
½ tsp. sea salt
¼ tsp. freshly ground black pepper
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and transfer to a large bowl; toss with zucchini, mushrooms, corn and spinach. Set aside.
In a medium sized bowl, combine remaining ingredients and whisk to combine.
Pour olive oil mixture over the cooked pasta mixture and gently toss.
Transfer to a large serving bowl.
Serve chilled or at room temperature.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-vegan-zucchini-corn-pasta-salad-from-amie-valpone-thehealthyapple/