corn, tomato, and fresh basil pasta

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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
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Number of Servings: 3


    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)


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.

TAGS:  Vegetarian Meals |

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