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Recipe of the Week: Warm Pasta Salad with Corn and Zucchini

June 1, 2016

  • Servings: 4
  • Serving Size: Just over 1-3/4 cup
  • Calories: 350
  • Fat: 7.6 g
  • Protein: 10.8 g
  • Carbs: 65 g

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, (medium sized shells work well)
  • crushed red pepper flakes,  to taste
  • 1 tbsp white wine vinegar
  • 8 basil leaves, chopped

 Directions:

  1. Cook pasta in salted water according to package directions. Set aside.
  2. 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)
  3. Remove zucchini from the skillet and set aside. Add the remaining teaspoon of oil, corn and red onion and saute for five minutes.
  4. Combine slightly cooled pasta with the remaining ingredients.
  5. Serve this dish hot or at room temperature.

 

Original recipe from Skinnytaste.com

Filed Under: News, Recipes

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Lynbrook, NY 11563
USA

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