Summer Harvest Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 slices bacon, cut into small pieces1/2 cup chopped onion1 clove garlic minced2 zucchini quartered and sliced (or one zucchini and one yellow squash)3 ears corn cut off cob1/2 cup cherry tomatoes halved1 tsp chili powder1/2 tsp cuminsalt/pepper1/2 cup skim milkcorn starch4 oz angel hair pastawater1/2 cup mexican blend shredded cheese
Heat large skillet over medium. Add bacon, onions and garlic stirring as needed. When bacon is rendered and beginning to crisp, add zucchini and cover, stirring occasionally for 10 minutes. Meanwhile, heat water and cook angel hair pasta. When zucchini begins to soften, add corn, tomatoes and spices. Stir and cook another 5 minutes. When pasta is done, drain reserving 1/2 cup pasta water. Add milk to veggie milk and bring to a simmer. Make a slurry of 1 tsp corn starch an a few tbs of water, add to veggies, bring to a boil. Add cheese and mix until melted then toss in pasta adding reserved water if needed to thin.
Number of Servings: 4
Recipe submitted by SparkPeople user LSMITHSON.
Number of Servings: 4
Recipe submitted by SparkPeople user LSMITHSON.
Nutritional Info Amount Per Serving
- Calories: 313.0
- Total Fat: 9.9 g
- Cholesterol: 19.8 mg
- Sodium: 260.5 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 7.9 g
- Protein: 13.2 g
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