4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.
This would be great topped with a grilled chicken breast.
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