Nutrition Analysis per serving: 340 calories, 13g fat, 11g protein, 44g carbohydrate, 7g fiber, 220mg sodium
Summer Fresh Vegetable Pasta
Makes 4 servings
Getting started Equipment you will need: large pot with cover, colander, large skillet, stirring spoon, cutting board/knife Do right away when you get home: Action step 1
3/4 lb. shell pasta
2 ears sweet corn
2 medium tomatoes
1/2 lb. green beans
1 garlic clove
1/2 Cup crumbled feta cheese
1 Tbsp. basil
1. Bring a large pot of water to a boil. Cook pasta according to package directions until al dente; drain. Meanwhile, shuck corn and cut off kernels. Set aside.
2. Chop tomatoes, trim green beans and cut into 1 to 2 inch lengths, and mince garlic. Set aside separately. 2 Tbsp. olive oil 1/4 cup water 1/2 tsp. salt
3. Heat oil over medium-high heat in a large skillet. Add garlic and stir for about 1 minute. Add green beans, water, and salt. Cover and cook for 3 minutes. Add corn; cover and cook for 2 minutes. Add pasta and tomatoes and stir to combine until heated through.
4. Sprinkle with feta cheese and garnish with basil
Suggested Side Items: Bread sticks and grapes
Tips: Try using a variety of cheeses on the pasta, such as fresh pecorino, mozzarella, or parmesan. Basil can be substituted for cilantro. For an extra kick, try adding finely chopped jalapeno chile.
Shopping list: Sweet corn (2 ears) Feta cheese Shell pasta Tomatoes (2 medium) Green beans (1/2 lb.)
Check for: Salt Olive oil