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.
Exactly what a summer pasta should be - equal parts pasta and super fresh veggies. I had amazingly fresh corn tonight, which made this even better, and I loved the mix of fresh herbs. Served with a fruit salad and pita chips.
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