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Primavera with Zucchini, Tomato and Corn
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound of Mostaccioli, Medium Shells, or other medium pasta shape, uncooked
1 tablespoon of vegetable oil
1 clove garlic, minced
1 medium red onion, chopped
2 cups of chopped zucchini
2 cups of chopped fresh tomato
1 cup of fresh corn or 1 cup frozen corn, thawed
1/2 teaspoon of hot red pepper flakes
1 cup of skim milk
1/2 cup of freshly grated Parmesan cheese
1/4 cup of minced Italian flat-leaf parsley
Salt and freshly ground pepper, to taste
Additional freshly grated Parmesan cheese (optional garnish), freshly grated Parmesan cheese
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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.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per Serving (excluding unknown items): 398 Calories; 6g Fat (13.8% calories from fat); 16g Protein; 70g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 163mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 323 0 0 0 0 26059 26075 0 2130706543 4714 0 1034 3394 4826 1034 0
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