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Farmers’ Market Pasta

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  • Prep Time 25 min
  • Total Time 30 min
  • Servings 6
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Make the most of summer's bounty with this easy pasta recipe that can be on the table in half an hour.

Cheri Liefeld Recipe by Cheri Liefeld
August 29, 2012

Ingredients

1
package (1 lb) spaghetti
2
tablespoons butter
2
tablespoons olive oil
3
cloves garlic
1
cup grape tomatoes, halved
1
cup quartered sliced zucchini
1
cup fresh corn kernels
1
red bell pepper, chopped
1
to 2 tablespoons balsamic vinegar
1/4
cup fresh basil leaves, cut into julienne strips
1/2
cup shredded Parmesan cheese

Directions

  • 1 Cook spaghetti as directed on package; drain.
  • 2 Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
  • 3 Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
  • 4 Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

Expert Tips

If you prefer more of a sauce, stir in 1 cup of your favorite marinara sauce.

If you like a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the garlic.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
441.9
% Daily Value
Total Fat
12.4g
19%
Saturated Fat
4.9g
24%
Cholesterol
16.6mg
6%
Sodium
140.5mg
6%
Total Carbohydrate
66.8g
22%
Dietary Fiber
4.0g
16%
Sugars
5.5g
Protein
14.9g
% Daily Value*:
Vitamin C
54.90%
55%
Calcium
14.40%
14%
Iron
8.40%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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