Parmesan Pasta and Corn Recipe

Parmesan Pasta and Corn Recipe photo by Taste of Home

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This side dish is simple to make and can be easily doubled for a large group. I especially like it with fresh corn. Frank Hilliard, East Liverpool, Ohio

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Parmesan Pasta and Corn Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

20 20

Ingredients

8 ounces small pasta shells
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1/4 cup butter, cubed
3-1/3 cups fresh or frozen corn, thawed
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese. Yield: 10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 185 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 320 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Parmesan Pasta and Corn in Country Extra July 2005, p49

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.