Primavera With Zucchini~ Tomato & Corn Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Mostaccioli or Med. Shells OR other medium pasta shape, uncooked
1 tbsp: Vegetable oil,
1: Garlic clove, minced
1 medium: Red onion, chopped
2 cup: Chopped zucchini,
2 cup: Chopped fresh tomato,
1 cup: Fresh corn OR frozen corn, thawed
1/2 tsp: Hot red pepper flakes,
1 cup: Skim milk,
1/2 cup: Grated Parmesan cheese, freshly grated
1/4 cup: Minced Italian parsley, flat-leaf
Salt,
Freshly ground pepper,
OPTIONAL GARNISH
Additional Parmesan cheese, freshly grated
Directions:
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; 7.1 g Fat; 7.29 mg Cholesterol; 192 mg Sodium.
Calories from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
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; 7.1 g Fat; 7.29 mg Cholesterol; 192 mg Sodium.
Calories from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp