INGREDIENTS

INSTRUCTIONS

Wash and finely slice the spring onions. Slice the tomatoes in half
and scoop out and discard the seeds. Finely dice the tomato flesh.  In
a glass jug, whisk together the vinegar, olive oil, and salt and
pepper to taste and stir in the tomatoes and the spring onions. Set
aside.  Bring a Morganware Pasta Pot* of salted water to the boil and
add the  penne. Stir well to distribute the pasta then allow to boil
until  almost tender.  Meanwhile, cut the corn off the cobs and just
before the pasta is  tender, add the corn kernels and stir.  When the
pasta is tender, drain thoroughly then tip the drained pasta  back into
the saucepan. Immediately pour over the tomato mixture,  adding the
finely sliced basil and mint leaves and toss quickly and  thoroughly.
Serve immediately with plenty of freshly ground black pepper and some
shaved parmesan cheese.  Converted by MC_Buster.  Per serving: 986
Calories (kcal); 49g Total Fat; (40% calories from  fat); 25g Protein;
139g Carbohydrate; 0mg Cholesterol; 193mg Sodium  Food Exchanges: 4 1/2
Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0  Fruit; 8 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2289
Calories From Fat: 359
Total Fat: 40.6g
Cholesterol: 0mg
Sodium: 14.5mg
Potassium: 129.1mg
Carbohydrates: 398.1g
Fiber: 19.1g
Sugar: <1g
Protein: 63.3g