Bright and fresh vegetables are tossed with linguine and served with tender cod pieces for an impressive weeknight pasta dish that comes together quickly.
In large pot of boiling salted water, cook linguine until tender but firm. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, prepare cod according to package directions. Separate cod from sauce. Pour sauce into large, deep skillet set over medium-high heat; stir in tomatoes, corn and cream. Bring to simmer; cook for about 3 minutes or until slightly thickened.
Add linguine and reserved cooking liquid to skillet, tossing until heated through. Sprinkle basil and Romano over top; toss well. Divide linguine mixture among dinner plates. Top with cod; sprinkle with pepper. Serve immediately.
Mix up the vegetable garnishes by replacing corn and tomatoes with peas and cooked asparagus or spinach and sautéed mushrooms.