corn, tomato, and fresh basil pasta
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of corn, tomato, and fresh basil pasta calories by ingredient
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 tomatoes
Sweet Corn, Fresh, 1 cup (canned is fine, rinse before adding)
balsamic vinegar, 4 tablespoon
Olive Oil, 2 tbsp
Garlic, 3 cloves
Basil, 3 tbsp (fresh leaves, cut up)
Parmesan Cheese, shredded, 5 tbsp (to top with, individually)
Directions
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.