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Confetti Corn and Pasta Bowl
Ingredients
  • 5 ears sweet corn, husks and silks removed
  • 1 small clove garlic
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon-style mustard
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups dried whole wheat rotini or penne pasta (12 oz.)
  • 1½ cups frozen shelled edamame
  • 1 medium zucchini or yellow summer squash, trimmed and spiral sliced (2 cups)
  • 2 cups halved red and/or yellow grape tomatoes
  • 1½ cups coarsely chopped orange bell pepper
  • ¼ cup chopped fresh basil and/or Italian parsley
Steps
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