From: "Strawberry Girl" Newsgroups: rec.food.recipes Subject: Summer Corn & Tomato Pasta Followup-To: rec.food.cooking Date: 21 Aug 1999 12:18:58 -0600 Organization: interlog.com Lines: 37 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <00e401beeb66$fa34abe0$f7cb22cf@christinespc> Reply-To: "Strawberry Girl" NNTP-Posting-Host: boofura.swcp.com Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!rice!newspump.wustl.edu!biko.cc.rochester.edu!news.syr.edu!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail Xref: swen.emba.uvm.edu rec.food.recipes:35366 SUMMER CORN AND TOMATO PASTA Source: Anne Lindsay's "New Light Cooking" 2 cups cooked fresh or frozen corn kernels 5 medium tomatoes, cut in chunks 1 cup cooked or canned black beans, drained and rinsed (can substitute shrimp or tuna) =BD cup finely chopped fresh coriander (cilantro) or basil 1 Tbsp extra-virgin olive oil 1 jalapeno pepper, seeded and minced, or 2 cloves garlic, minced 4 green onions, finely chopped 1 tsp each salt and pepper 8 oz penne (3 cups) or other short pasta 1 cup crumbled feta cheese (5 oz or 150g) In large bowl, stir together corn, tomatoes, beans, coriander, oil, jalapeno, green onions, salt and pepper; let stand at room temperature for 15 minutes or for up to 2 hours. In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot. Add tomato mixture; stir over medium heat just until heated through. Serve sprinkled with feta. Makes 6 main-course or 10 side servings. Make ahead: To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day. Per side serving: 210 calories; 8g protein; 6 g total fat; 3g saturated fat; 13 mg cholesterol; 34g carbohydrate; 4 g dietary fibre; 448 mg sodium -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.