Pasta with Corn, Beans, and Tomatoes

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6 servings (serving size: 1 1/2 cups)


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8 ounces uncooked medium seashell pasta
1 cup (1-inch) cut green beans (about 1/4 pound)
1 tablespoon olive oil
3 cups fresh corn kernels (about 6 ears)
1 1/2 cups finely chopped red bell pepper
3/4 cup chopped green onions
1 cup chopped seeded plum tomato
6 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) crumbled feta cheese
6 lime wedges


Cook pasta in boiling water 10 minutes. Add green beans; cook 3 minutes. Drain well.

Heat oil in a large nonstick skillet over medium heat. Add corn, bell pepper, and onions; sauté 8 minutes. Add tomato, 1/4 cup parsley, mint, dill, salt, and black pepper. Remove from heat. Stir in pasta mixture and cheese, and sprinkle with 2 tablespoons parsley. Serve with a lime wedge.

Created date

June 2001

Nutritional Information

Calories 304
Caloriesfromfat 24 %
Fat 8.1 g
Satfat 3.4 g
Monofat 2.9 g
Polyfat 1.1 g
Protein 11.3 g
Carbohydrate 49.7 g
Fiber 5.2 g
Cholesterol 17 mg
Iron 3.3 mg
Sodium 430 mg
Calcium 130 mg