PASTA: Solstice Pasta With Lemon-Scented Vegetables

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* Exported from MasterCook *

 

Solstice Pasta With Lemon-Scented Vegetables

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 10

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ripe tomatoes -- coarsely chopped

14 ounces canned artichoke hearts -- drained

and coarsely chopped

2 cups cooked corn kernels -- (preferably fresh)

4 trimmed and chopped scallions

1/4 cup chopped basil -- (chiffonade-style)

1/4 cup chopped fresh parsley

2 cloves garlic -- minced

2 tablespoons olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 lemons -- Juice of

8 ounces penne or ziti

 

Makes 6 servings

 

This light, summery dish is spartan when it comes to calories - but radiant

with pleasure when it comes to flavor.

 

Place the chopped tomatoes in a colander and let drain for about 1 minute,

stirring at least once. Transfer the tomatoes to a large serving bowl and

combine with all of the remaining ingredients, except the pasta. Let stand

at room temperature until the pasta is ready. In a large saucepan, bring 3

quarts of water to a boil over medium-high heat. Place the penne or ziti

in the boiling water, stir, and return to a boil. Cook until al dente, 9

to 11 minutes, stirring occasionally. Drain the pasta in a colander. Fold

the pasta into the tomato-corn mixture. Serve at once.

 

Per Servings: 256 Calories; 8g Protein; 6g Fat; 46g Carbohydrates; 0

Cholesterol; 372mg Sodium; 5g Fiber.

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