Summertime Linguine

By Sandybehr

Ingredients

• 4 ears yellow corn, shucked
• 1/2 pound haricots verts, halved if desired
• 1 pound linguine or fettuccine
• 1/4 cup extra-virgin olive oil
• 6 plum tomatoes (about 14 oz), cored and cut into 1-inch pieces
• 1 sweet orange pepper, cored and sliced
• 2 cloves garlic, sliced
• 3 scallions, sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped parsley
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• Parmesan to taste

Details

Servings 6
Preparation time 15mins
Cooking time 29mins
Adapted from familycircle.com

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add corn and haricots verts; cook for 2 minutes. Remove with a slotted spoon to a large bowl.

Return water to a boil and add linguine. Cook for 12 minutes or as per package directions. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, heat 3 tbsp of the olive oil in a large skillet over medium heat. Cut corn kernels from cobs and set aside. Add tomatoes, sweet pepper, garlic and scallions to skillet. Cook, stirring, for 3 minutes.

In a large bowl, toss pasta with remaining 1 tbsp olive oil. Add tomato mixture, corn, haricots verts, lemon juice, parsley, salt and pepper. Gently toss and add some of the reserved pasta water if too dry. Stir in Parmesan to taste. Serve warm.

Servings Per Recipe: 6 PER SERVING: 466 cal., 13 g total fat (2 g sat. fat), 3 mg chol., 354 mg sodium, 77 g carb. (6 g fiber), 16 g pro.