corn, tomato, and fresh basil pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Catelli Healthy Harvest Organic Macaroni, 1 cup (or any pasta, I actually prefer rotini but only had macaroni on hand tonight)Red Ripe Tomatoes, 1 cup cherry tomatoesSweet Corn, Fresh, 1 cup (canned is fine, rinse before adding)balsamic vinegar, 4 tablespoonOlive Oil, 2 tbspGarlic, 3 clovesBasil, 3 tbsp (fresh leaves, cut up)Parmesan Cheese, shredded, 5 tbsp (to top with, individually)
Boil water for pasta and boil to desired consistency.
In the mean time, mince garlic and cut basil leaves, add to oil and vinegar (if you like, add red pepper flakes, or salt, or pepper, whatever you might also like to add).
Rinse corn and add to oil and vinegar.
Cut up cherry tomatoes into quarters and add to oil and vinegar.
When pasta is finished, drain and allow to cool for maybe five minutes before adding to mixture.
Toss and serve.
Garnish with shredded parmesan cheese.
Serving Size: 3 generous servings
Number of Servings: 3
Recipe submitted by SparkPeople user THE_JENCH.
In the mean time, mince garlic and cut basil leaves, add to oil and vinegar (if you like, add red pepper flakes, or salt, or pepper, whatever you might also like to add).
Rinse corn and add to oil and vinegar.
Cut up cherry tomatoes into quarters and add to oil and vinegar.
When pasta is finished, drain and allow to cool for maybe five minutes before adding to mixture.
Toss and serve.
Garnish with shredded parmesan cheese.
Serving Size: 3 generous servings
Number of Servings: 3
Recipe submitted by SparkPeople user THE_JENCH.
Nutritional Info Amount Per Serving
- Calories: 329.3
- Total Fat: 12.7 g
- Cholesterol: 6.0 mg
- Sodium: 160.7 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 3.4 g
- Protein: 10.4 g
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