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Add a photoRaciónes: 4
Ingredientes
- 1/4 c. extra virgin olive oil
- 1 clv garlic, chopped
- 2 c. uncooked corn (fresh is best but frzn will do)
- 4 x tomatoes, peeled, seeded and diced
- 1 Tbsp. fresh basil, finely minced
- 1 tsp sugar
- 1 tsp white vinegar
- Â Â freshly grnd pepper
- 1 lb fettuccini or possibly spaghetti
- 1/2 c. minced fresh parsley preferably Italian
- 1 c. Parmesan cheese, freshly grated
Direcciones
- In medium skillet, heat 2 Tbsp extra virgin olive oil; cook garlic and corn over med low heat till tender, about 5 min. Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
- Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or possibly till al dente. Drain well; toss in large heated bowl with remaining oil. Stir in corn-tomato mix, parsley and 1/2 c. of the cheese. Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
- Makes 4 main course servings or possibly 8 appetizers.
- Servings: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 701 | |
| Calories from Fat 202 | 29% |
| Total Fat 22.97g | 29% |
| Saturated Fat 6.6g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 400mg | 17% |
| Potassium 683mg | 20% |
| Total Carbs 97.53g | 26% |
| Dietary Fiber 6.0g | 20% |
| Sugars 8.75g | 6% |
| Protein 26.53g | 42% |
