Summer Spaghetti With Corn & Tomatoes

[Guest guest]

I'm not Karen, but here is the recipe without typing short cuts. The

recipe suggests spaghetti made from cor-flour if you are allergic, and the

corn kernals come from fresh corn, but I would probably use frozen corn.

 

 

Kathleen

 

* Exported from MasterCook *

 

Summer Spaghetti With Corn & Tomatoes

 

Recipe By : " Vegetarian Cooking for Everyone, page 452 "

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces corn-flour or regular spaghetti

salt and freshly ground pepper -- to taste

2 tablespoons corn oil or butter

1 bunch scallions -- chopped

including half the greens

2 cups corn kernels

from 3 ears corn

1 bell pepper--any color -- finely diced

1 jalapeno pepper -- seeded and diced

3 tomatoes--halved -- seeded and diced

1/2 cup fresh cilantro -- chopped

2 ounces queso fresco or feta cheese

1 lime -- quartered

 

Those with allergies to wheat can try this untraditional summer pasta with

corn-flour spaghetti and take advantage of the parallel flavors. Don't

expect corn-flour pasta to have the same texture as wheat

 

Cook the pasta in plenty of salted boiling water until al dente.

Meanwhile, heat the oil in a large skillet and add the scallions, corn,

bell pepper, and jalapeno. Saute over high heat for 3 minutes, then add

the tomatoes, most of the cilantro, and a ladle of the pasta water. Season

with about 1/2 teaspoon of salt and a little pepper and turn the heat to

low. Drain the pasta, shaking off the excess water. Add it to the

vegetables and toss well. Divide among pasta plates, crumble the cheese on

top, and add the remaining cilantro. Serve with a wedge of lime.

 

Posted to Veg-Recipe List by " Karen C. Greenlee " <greenlee

on May 14, 1999.

 

 

 

Source:

" Vegetarian Cooking for Everyone, page 452 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 73 Calories (kcal); trace Total Fat; (4% calories from fat);

3g Protein; 18g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

schuller

[Guest guest]

Thank you, Kathleen for your help.

 

Claudine

 

 

-

Kathleen <schuller

BratzyGal <BratzyGal; <Veg-Recipes >

Sunday, May 16, 1999 6:08 PM

Summer Spaghetti With Corn & Tomatoes

 

 

> I'm not Karen, but here is the recipe without typing short cuts. The

> recipe suggests spaghetti made from cor-flour if you are allergic, and the

> corn kernals come from fresh corn, but I would probably use frozen corn.

>

>

> Kathleen

>

>