By Criss Rosenlof
Pasta With Summer Vegetables
9 steps
Prep:15minCook:11min
Fresh corn, tomatoes, zucchini, and basil brighten the flavor and the color of this gluten-free pasta dish.
Updated at: Mon, 11 Sep 2023 00:19:44 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
32
High
Nutrition per serving
Calories446.9 kcal (22%)
Total Fat15.9 g (23%)
Carbs63 g (24%)
Sugars7.3 g (8%)
Protein14.9 g (30%)
Sodium662.6 mg (33%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 Tbspextra-virgin olive oil
divided
6 ozzucchini
cut into 1/4-inch thick half-moons
2 cupscherry tomatoes
halved
1 Tbspgarlic
thinly sliced
1 x 15 ozcan no-salt-added white beans
drained and rinsed
1 cupfresh corn kernels
or frozen
8 ozpasta shells
brown rice or whole wheat
ยฝ cupfeta cheese
crumbled
1 tspkosher salt
ยฝ tspblack pepper
ยผ cupfresh basil leaves
loosely packed
Instructions
Step 1
Heat 1 Tbsp oil in a large cast-iron skillet over medium-high heat.
Step 2
Add zucchini and cook, stirring occasionally until browned, about 8 minutes.
Step 3
Add tomatoes and cook, stirring occasionally, until softened, about 2 minutes.
Step 4
Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Step 5
Add beans and corn kernels and cook, stirring occasionally, until warmed through, about 2 minutes.
Step 6
Transfer vegetable mixture to a large bowl, and set aside.
Step 7
Cook pasta according to package directions, omitting salt and fat; drain, reserving 1/4 cup of cooking water.
Step 8
Add pasta, cooking water, and remaining oil to vegetable mixture in the bowl and toss together. Stir in feta, salt, and pepper.
Step 9
Sprinkle with basil leaves, and serve immediately.
Notes
1 liked
0 disliked
Bland
Easy
Fresh
Kid-friendly
Under 30 minutes
