Pasta Salad Primavera
3 cups pasta shells, uncooked
3 carrots, sliced
3 3/4 cups zucchini, sliced
1 small red bell pepper, diced
1 small red onion, minced
1 cup fresh corn, cut from the cob
3 tablespoons olive oil
4 cloves garlic, pressed
4 tablespoons fresh basil, thinly sliced (see TIP)
Salt and pepper, to taste
6 ounces chopped provolone cheese
Prepare pasta according to package directions; drain and set aside.
Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
Add remaining ingredients and mix well.
Add pasta to bowl and toss lightly.
Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.
SERVING SUGGESTIONS: Serve with a big green salad.