Chef Bill Powell's Farmer's Market Pasta - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH

Farmer's Market Pasta

¼ oz butter

5 oz diced onion

5 oz diced zucchini

5 oz diced tomato

10 oz corn kernels

Pinch of minced garlic

Pinch of red pepper flakes

1.5 cups low sodium chicken broth

1 tsp Kosher Salt

Black Pepper (To taste)

2.5 Ounces Low Fat Sour Cream

½ ounce fresh basil (chopped)

1.5# Cooked whole wheat pasta

Parmesan cheese

Heat the butter in a large sauté pan. Add the onion and zucchini and sauté until the onions are translucent.  Add the Corn, red pepper flakes and garlic.  Cook until the corn is tender.  Add the stock and season with the salt and pepper.  When the stock is hot, remove pan from the heat and stir in the tomato, basil and sour cream.  Each portion is five ounces of the sauce with five ounce of the pasta.  Top with shaved parmesan cheese.

Chef's Notes: This is a great summer dish because it is light, healthy and super fast!  Feel free to substitute items that you find in your local farmers market.  This dish featured items from Seeds of Hope Farm in Tiffin, Ohio (http://www.earthliteracy.org/sohfarm.htm ).  This recipe was adapted from "Techniques of Healthy Cooking" by The Culinary Institute of America.

Nutritional Information (per serving): 400 calories; 7 grams of fat; 70 grams carbohydrate; 13 grams of protein; 355 mg sodium and 20 mg cholesterol