Baby Potatoes with Tomato-Corn Sautee
- Number of Servings: 4
Ingredients
12 ounces small baby potatoes, halved1 tablespoon olive oil 1 cup fresh corn kernels (about 2 ears) 1 1/2 teaspoons thinly sliced garlic 1/4 teaspoon salt1/4 teaspoon crushed red pepper1 cup halved grape tomatoes 1/3 cup chopped fresh cilantro1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEGANGEEK.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEGANGEEK.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 5.3 g
- Cholesterol: 3.6 mg
- Sodium: 712.7 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 7.2 g
- Protein: 7.5 g
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