350 Cals 10.8 Protein 65 Carbs 7.6 Fats
PREP TIME:
10 mins
COOK TIME:
25 mins
TOTAL TIME:
35 mins
YIELD:4 AS A MAIN
COURSE:Dinner
CUISINE:American
This warm pasta salad is big on summer vegetables, corn and zucchini, with a small kick of red pepper.
A great sub to potato salad and a perfect meatless entree or side dish for your next picnic or family potluck.
INGREDIENTS
4 tsp olive oil
4 cups sliced zucchini, 1/3″ thick
2 cups fresh corn kernels, from about 3 ears of corn
1/4 red onion, thinly sliced
1/3 cup black Italian styled olives, halved
salt and pepper to taste
8 oz uncooked pasta, I used medium sized shells
crushed red pepper flakes, to taste
1 tbsp white wine vinegar
8 basil leaves, chopped
INSTRUCTIONS
Cook pasta in salted water according to package directions.
Set aside.
Heat a tablespoon of olive oil in a large non-stick skillet.
Saute zucchini for five minutes on each side.
You might have to do this in several batches to ensure that zucchini is cooked in one layer.
Remove zucchini from the skillet and set aside.
Add the remaining teaspoon of oil, corn and red onion and saute for five minutes.
Combine slightly cooled pasta with the remaining ingredients.
Serve this dish hot or at room temperature.
It keeps well in the refrigerator and makes excellent leftovers.
NOTES
Makes 7 1/4 cup.
Calories: 350kcal, Carbohydrates: 65g, Protein: 10.8g, Fat: 7.6g, Saturated Fat: 1g, Sodium: 108mg, Fiber: 7g, Sugar: 6.7gBlue Smart Points:8Green Smart Points:10Purple Smart Points:8Points +:10