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Pasta Salad with Heirloom Tomatoes, Pan-Roasted Zucchini, Fresh Corn and Goat-Milk Feta
FOOD AND STYLE16Ingredients
60Minutes
470Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. olive oil
- 3 zucchinis (baby, about 6” long – ends trimmed and cut in 1/2” dices)
- 1/4 tsp. sea salt
- 2 ears corn husks (fresh sweet, removed)
- 2 garlic cloves (– skinned and crushed, use microplane grater)
- 1 1/4 tsp. sea salt (or to taste)
- ground black pepper (freshly, to taste)
- 2 tsp. aged balsamic vinegar
- 6 Tbsp. extra virgin olive oil
- 2 lb. heirloom tomatoes (red, purple or black, – seeded and cut in 1/2” dices)
- 1 bunch fresh chives (– cut in 1/4” slices, use kitchen scissors)
- 24 basil leaves (large, – torn in 1” pieces)
- 1 Tbsp. sea salt (for the pasta water)
- 1 lb. rigatoni (mezzi, penne rigate, ziti or ditali pasta)
- 7 oz. feta cheese (goat milk, – crumbled)
- basil leaves (small, as garnish, optional)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol65mg22% |
Sodium2590mg108% |
Potassium810mg23% |
Protein13g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber3g12% |
Sugars11g |
Vitamin A45% |
Vitamin C80% |
Calcium25% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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