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Title: Primavera with Zucchini, Tomato & Corn
Categories: Pasta Vegetarian
Yield: 6 Servings
| 1 | lb | Mostaccioli or Med. Shells OR other medium pasta shape, unco |
| 1 | tb | Vegetable oil |
| 1 | Garlic clove; minced | |
| 1 | md | Red onion; chopped |
| 2 | c | Chopped zucchini |
| 2 | c | Chopped fresh tomato |
| 1 | c | Fresh corn OR frozen corn, thawed |
| 1/2 | ts | Hot red pepper flakes |
| 1 | c | Skim milk |
| 1/2 | c | Grated Parmesan cheese (freshly grated) |
| 1/4 | c | Minced Italian parsley (flat-leaf) |
| Salt | ||
| Freshly ground pepper | ||
| OPTIONAL GARNISH | ||
| Additional Parmesan cheese (freshly grated) | ||
Prepare pasta according to package directions; drain.
Heat the oil in a large skillet. Add the garlic, red onion and zucchini and cook over medium-high heat until the garlic and onion are golden. Reduce heat to medium and add the tomato, corn, red pepper flakes, skim milk and Parmesan cheese. Stir until the cheese is melted and the vegetables are hot. Add the pasta and parsley and mix thoroughly. Season with salt and pepper to taste.
Each serving provides: 463 Calories; 18.7 g Protein; 81.9 g Carbohydrates; 7.1 g Fat; 7.29 mg Cholesterol; 192 mg Sodium. Calories from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
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