Pasta with Corn, Beans, and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 ounces uncooked medium seashell pasta |
1 cup (1-inch) cut green beans (about 1/4 pound) |
1 tablespoon olive oil |
3 cups fresh corn kernels (about 6 ears) |
1 1/2 cups finely chopped red bell pepper |
3/4 cup chopped green onions |
1 cup chopped seeded plum tomato |
6 tablespoons chopped fresh parsley, divided |
2 tablespoons chopped fresh mint |
1 tablespoon chopped fresh dill |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup (4 ounces) crumbled feta cheese |
6 lime wedges |
Directions:
1. Cook pasta in boiling water 10 minutes. Add green beans; cook 3 minutes. Drain well.
2. Heat oil in a large nonstick skillet over medium heat. Add corn, bell pepper, and onions; sauté 8 minutes. Add tomato, 1/4 cup parsley, mint, dill, salt, and black pepper. Remove from heat. Stir in pasta mixture and cheese, and sprinkle with 2 tablespoons parsley. Serve with a lime wedge.
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