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Pasta with Corn, Beans, and Tomatoes

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.