Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

304 calories; calories from fat 24%; fat 8.1g; saturated fat 3.4g; mono fat 2.9g; poly fat 1.1g; protein 11.3g; carbohydrates 49.7g; fiber 5.2g; cholesterol 17mg; iron 3.3mg; sodium 430mg; calcium 130mg.