Vegetarian

corn, tomato, and fresh basil pasta takes 5 minutes to prepare.

corn, tomato, and fresh basil pasta takes 10 minutes to cook.

corn, tomato, and fresh basil pasta makes 3 servings.

The ingredients for corn, tomato, and fresh basil pasta are:

Catelli Healthy Harvest Organic Macaroni, 1 cup (or any pasta, I actually prefer rotini but only had macaroni on hand tonight)
Red Ripe Tomatoes, 1 cup cherry tomatoes
Sweet Corn, Fresh, 1 cup (canned is fine, rinse before adding)
balsamic vinegar, 4 tablespoon
Olive Oil, 2 tbsp
Garlic, 3 cloves
Basil, 3 tbsp (fresh leaves, cut up)
Parmesan Cheese, shredded, 5 tbsp (to top with, individually)

Here is how you make corn, tomato, and fresh basil pasta:

Boil water for pasta and boil to desired consistency.In the mean time, mince garlic and cut basil leaves, add to oil and vinegar (if you like, add red pepper flakes, or salt, or pepper, whatever you might also like to add).Rinse corn and add to oil and vinegar.Cut up cherry tomatoes into quarters and add to oil and vinegar.When pasta is finished, drain and allow to cool for maybe five minutes before adding to mixture.Toss and serve.Garnish with shredded parmesan cheese.Serving Size: 3 generous servingsNumber of Servings: 3Recipe submitted by SparkPeople user THE_JENCH.

The nutritional information for corn, tomato, and fresh basil pasta is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 329.3

• Total Fat: 12.7 g
• Cholesterol: 6.0 mg
• Sodium: 160.7 mg
• Total Carbs: 44.6 g
• Dietary Fiber: 3.4 g
• Protein: 10.4 g