- 8 ounces uncooked medium seashell pasta*
- 1 cup (1-inch) cut green beans
- 1 tablespoon olive oil
- 3 cups fresh corn kernels
- 1 and 1/2 cups finely chopped red bell pepper
- 3/4 cup chopped green onions
- 1 cup seeded and chopped 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 crumbled vegan feta (such as Veg Cuisine)
- 6 lime wedges
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the corn, bell pepper, and green onions; saute for 8 minutes. Add the tomato, 4 tablespoons parsley, the mint, dill, salt, and black pepper.
Hello, beautiful summer bounty:
3. Remove from heat and stir in the pasta, green beans, and feta.
4. Sprinkle with the remaining 2 tablespoons parsley, and spoon 1 and 1/2 cups pasta onto each of 6 plates. Serve with a lime wedge for a spritz before eating.
Round out the summer menu with a fresh fruit salad - anything works, but at this time of the year I'm particularly drawn to stone fruits like peaches and plums, any kind of melon, or berries. The pasta also travels well to work for lunch the next day. Add homemade pita chips on the side; to make, just bake pita wedges at 350 degrees for 20 minutes.
*Be sure to use medium-sized seashells for this recipe, neither the jumbo version for stuffing, nor the tiny version that works well in soups.
6 servings (1 and 1/2 cups pasta mixture, 1 lime wedge), Calories 304
Exactly what a summer pasta should be - equal parts pasta and fresh veggies, giving the produce the place it deserves. The corn I used tonight was spectacularly sweet and fresh, honestly some of the best I've ever had, making this even better. I also loved the mix of fresh herbs. Although I wondered about the instruction to serve with lime wedges, that little spritz of citrus added a beautiful tart and fresh note on top.