Directions:
- Cook the pasta as directed. Once cooked to taste, drain and rinse quickly with cold water.
- While the pasta is cooking, dice the jalapeno and cube the tomato. Add to a bowl.
- Put the corn in a microwave-safe bowl, cover with cling wrap, and heat for 2 minutes, until thawed and tender. Remove the cling wrap (be careful of the steam) and put it into the refrigerator for five minutes.
- Chop the parsley, and add to the bowl.
- Add the corn and pasta, and toss gently with a spoon.
- Add the olive oil, toss with a spoon, and then the lemon juice.
- Season with salt and pepper to taste.
- Put it back in the fridge until use, or cover for longer-term refrigeration.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.03 Kcal (1390 kJ) | ||
| Calories from fat | 203.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.58g | 35% | |
|---|---|---|---|
| Cholesterol | 10.65mg | 4% | |
| Sodium | 187.79mg | 8% | |
| Potassium | 104.76mg | 2% | |
| Total Carbs | 22.26g | 7% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 174.34 Kcal (730 kJ) | ||
| Calories from fat | 106.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.86g | 35% | |
|---|---|---|---|
| Cholesterol | 5.59mg | 4% | |
| Sodium | 98.6mg | 8% | |
| Potassium | 55.01mg | 2% | |
| Total Carbs | 11.69g | 7% | |
| Sugars | 3.09g | 24% | |
| Dietary Fiber | 2.81g | 21% | |
| Protein | 3.86g | 15% | |
| Vitamin C | 6.4mg | 20% | |
| Iron | 0.4mg | 4% | |
| Calcium | 11.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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