Tomato, Corn & Zucchini Primavera
Serve with a green salad if desired.
NOTE - This is not Vegan - Contains Dairy

Servings: 6

1 pound medium shells, or other medium pasta shape, uncooked
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium red onion, chopped
2 cups chopped zucchini
2 cups chopped fresh tomato
1 cup fresh corn or frozen corn, thawed
1/2 teaspoon hot red pepper flakes
1 cup skim milk
1/2 cup freshly grated Parmesan cheese
1/4 cup minced Italian flat-leaf parsley
Salt and freshly ground pepper, to taste
Additional freshly grated Parmesan cheese for Garnish (optional)

Prepare pasta according to package directions; drain.

Heat the oil in a large skillet. Add the garlic, red onion and zucchini and cook over medium-high heat until the garlic and onion are golden. Reduce heat to medium and add the tomato, corn, red pepper flakes, skim milk and Parmesan cheese. Stir until the cheese is melted and the vegetables are hot. Add the pasta and parsley and mix thoroughly. Season with salt and pepper to taste.

Per Serving (excluding unknown items): 398 Calories; 6g Fat (13.8% calories from fat); 16g Protein; 70g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 163mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

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