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Summer PastaSummer Pasta

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension

June 5, 2016


Yield: Makes 4 servings



  • 1 pound cooked whole wheat bow-tie pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 pint cherry tomatoes
  • 3 ears fresh corn, kernels cut off
  • 2 grilled skinless chicken breasts, chopped into small pieces
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh basil leaves, torn into pieces



  1. In a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
  2. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
  3. Add chopped grilled chicken. Season to taste with salt if desired.
  4. Add the vegetables, butter and basil to the pasta and toss.


Nutrition information per serving

Calories: 513

Total Fat: 15g

Saturated Fat: 4g

Cholesterol: 137mg

Sodium: 140mg

Carbohydrate: 61g

Fiber: 0.8g

Protein: 34g



Source: adapted from



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Funded in part by USDA SNAP.

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Last update: Monday, June 06, 2016