From: Cuisine at Home, Issue No. 75
Makes: 12-13 cups
Total Time: 20 minutes
Nutrition: per 1/2 cup - 155 cal; 7g fat (1g sat); 0mg chol; 38mg sodium; 20g carbs; 3g fiber; 3g protein.
Ingredients:
- 1 lb dry pasta (rotini or farfalle)
- 1 lb frozen corn, thawed
- 1 can sliced black olives (3.8 oz) drained
- 2 red bell peppers, diced
- 1 1/2 cups sliced scallions
- 3 tbs chopped garlic
- 2/3 cup olive oil
- 1/3 cup fresh lime juice
- 1-2 tbs white wine vinegar
- 1 tbs minced fresh oregano or 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 2 avocados, peeled, pitted and diced
Instructions:
- Prepare pasta according to package directions; drain and toss with corn, olives, bell peppers, scallions, and garlic in a large bowl.
- Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne in a bowl. Pour over pasta-vegetable mixture and toss to coat. Season pasta with salt and pepper. Gently stir in avocados just before serving.
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