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Photo: Fred Hardy
Active Time:20 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5tablespoonsextra-virgin olive oil2tablespoonsred-wine vinegar1tablespoonlemon juice¾teaspoonsalt½teaspoonground pepper¼teaspoongrated garlic¾cupcrumbled feta cheese, divided½cupthinly sliced fresh basil leaves, plus whole leaves for garnish12ounceswhole-wheat spaghetti, broken into thirds2corn, husked1zucchini, trimmed and halved lengthwiseCooking spray2cupsmulticolored cherry tomatoes, halved
Cook Mode(Keep screen awake)
Ingredients
5tablespoonsextra-virgin olive oil
2tablespoonsred-wine vinegar
1tablespoonlemon juice
¾teaspoonsalt
½teaspoonground pepper
¼teaspoongrated garlic
¾cupcrumbled feta cheese, divided
½cupthinly sliced fresh basil leaves, plus whole leaves for garnish
12ounceswhole-wheat spaghetti, broken into thirds
2corn, husked
1zucchini, trimmed and halved lengthwise
Cooking spray
2cupsmulticolored cherry tomatoes, halved
DirectionsCombine oil, vinegar, lemon juice, salt, pepper, garlic and 1/2 cup feta in a medium jar. Add sliced basil; cover and shake vigorously until fully combined, about 1 minute.Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain. Place on a large rimmed baking sheet; add 3 tablespoons of the dressing and toss well to coat. Spread in an even layer and let cool to room temperature, about 20 minutes.Preheat grill to medium (350°F to 400°F). Oil the grill rack. Coat corn and zucchini with cooking spray. Grill until charred on all sides, 10 to 15 minutes for the corn and about 10 minutes for the zucchini. Transfer to a cutting board to cool slightly, about 5 minutes. Cut the zucchini into 1/3-inch-thick half-moons and slice the corn kernels from the cob, leaving large pieces intact.Combine the pasta, corn, zucchini, tomatoes and the remaining 1/4 cup feta in a large bowl. Drizzle with the remaining dressing and toss to coat. Garnish with basil leaves, if desired.Originally appeared: EatingWell.com, July 2022
Directions
Combine oil, vinegar, lemon juice, salt, pepper, garlic and 1/2 cup feta in a medium jar. Add sliced basil; cover and shake vigorously until fully combined, about 1 minute.Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain. Place on a large rimmed baking sheet; add 3 tablespoons of the dressing and toss well to coat. Spread in an even layer and let cool to room temperature, about 20 minutes.Preheat grill to medium (350°F to 400°F). Oil the grill rack. Coat corn and zucchini with cooking spray. Grill until charred on all sides, 10 to 15 minutes for the corn and about 10 minutes for the zucchini. Transfer to a cutting board to cool slightly, about 5 minutes. Cut the zucchini into 1/3-inch-thick half-moons and slice the corn kernels from the cob, leaving large pieces intact.Combine the pasta, corn, zucchini, tomatoes and the remaining 1/4 cup feta in a large bowl. Drizzle with the remaining dressing and toss to coat. Garnish with basil leaves, if desired.
Combine oil, vinegar, lemon juice, salt, pepper, garlic and 1/2 cup feta in a medium jar. Add sliced basil; cover and shake vigorously until fully combined, about 1 minute.
Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain. Place on a large rimmed baking sheet; add 3 tablespoons of the dressing and toss well to coat. Spread in an even layer and let cool to room temperature, about 20 minutes.
Preheat grill to medium (350°F to 400°F). Oil the grill rack. Coat corn and zucchini with cooking spray. Grill until charred on all sides, 10 to 15 minutes for the corn and about 10 minutes for the zucchini. Transfer to a cutting board to cool slightly, about 5 minutes. Cut the zucchini into 1/3-inch-thick half-moons and slice the corn kernels from the cob, leaving large pieces intact.
Combine the pasta, corn, zucchini, tomatoes and the remaining 1/4 cup feta in a large bowl. Drizzle with the remaining dressing and toss to coat. Garnish with basil leaves, if desired.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)401Calories18gFat52gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
