| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta-sal, Side-sal | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Pasta |
| 1 | Box frozen corn | |
| 2 | Ripe tomatoes, chopped | |
| 1 | Bunch basil, chopped fine | |
| vinaigrette- | ||
| 1 | T | Mustard |
| 1/4 | c | Olive oil |
| 1/2 | c | Red wine vinegar |
| Salt and pepper, to taste |
INSTRUCTIONS
Combine vinaigrette ingredients in a small jar and shake to mix. In your hot pot, cook pasta until al dente and then add frozen corn. Strain all in colander and let sit in sink. In another bowl, combine chopped tomatoes, basil and vinaigrette. Pour the mixture over the pasta and toss lightly. Can be served hot or cold. Yield: 4 servings Courtesy of Chef Alan Harding Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <[email protected]> Recipe by: RECIPE FOR HEALTH SHOW #RHI037 Posted to MC-Recipe Digest V1 #812 by [email protected] (Shermeyer-Gail) on Sep 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 575
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 219.9mg
Potassium: 413.6mg
Carbohydrates: 91.4g
Fiber: 4g
Sugar: 2.7g
Protein: 15.6g