Primavera with zucchini~ tomato & corn

6 Servings

Ingredients

Quantity Ingredient
1 pounds Mostaccioli or Med. Shells OR other medium pasta shape, uncooked
1 tablespoon Vegetable oil
1 Garlic clove; minced
1 medium Red onion; chopped
2 cups Chopped zucchini
2 cups Chopped fresh tomato
1 cup Fresh corn OR frozen corn, thawed
½ teaspoon Hot red pepper flakes
1 cup Skim milk
½ cup Grated Parmesan cheese (freshly grated)
¼ cup Minced Italian parsley (flat-leaf)
Salt
Freshly ground pepper
Additional Parmesan cheese (freshly grated)

Directions

OPTIONAL GARNISH

Prepare pasta according to package directions; drain.

Heat the oil in a large skillet. Add the garlic, red onion and zucchini and cook over medium-high heat until the garlic and onion are golden. Reduce heat to medium and add the tomato, corn, red pepper flakes, skim milk and Parmesan cheese. Stir until the cheese is melted and the vegetables are hot. Add the pasta and parsley and mix thoroughly. Season with salt and pepper to taste.

Each serving provides: 463 Calories; 18.7 g Protein; 81.9 g Carbohydrates; 7⅒ g Fat; 7.29 mg Cholesterol; 192 mg Sodium.

Calories from Fat: 11%

Copyright National Pasta Association () (Reprinted with permission)

Related recipes