Source: Family Circle

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Recipe Summary test

prep:
15 mins
cook:
14 mins
total:
29 mins
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Return water to a boil
    and add linguine. Cook for
    12 minutes or as per package
    directions. Drain, reserving
    ½ 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.

Nutrition Facts

466 calories; fat 13g; cholesterol 3mg; saturated fat 2g; carbohydrates 77g; insoluble fiber 6g; protein 16g; sodium 354mg.
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