Recipes

Summer Harvest Pasta

This pasta dish is great for a summer picnic or any outdoor occasion. A winning combination, it incorporates everything you love.
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Course Pasta Salads, Pasta, Rice & Grains
Cuisine American

Servings 8 servings
Calories 2473.82 kcal

Ingredients

  

  • 2 cup(s) fresh corn kernels or frozen corn kernels, cooked
  • 5 medium tomatoes, cut in chunks
  • 1 cup(s) canned black beans, rinsed and drained
  • 1/2 cup(s) fresh basil, finely chopped
  • 1 tablespoon(s) extra virgin olive oil
  • 1 clove garlic, seeded, minced, minced
  • 4 green onions, finely chopped
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) pepper
  • 8 ounce(s) penne pasta
  • 1 cup(s) feta cheese, crumbled

Instructions

 

  • 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.

Nutrition

Calories: 2473.82kcalCarbohydrates: 375.21gProtein: 71.97gFat: 79.66gSaturated Fat: 27.87gCholesterol: 133.5mgSodium: 4714.2mgFiber: 34.82gSugar: 24.32g

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