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Published: Tuesday, 8/19/2014

Dinner Tonight: Penne with Corn and Tomato Sauce

This is contribution to In the Kitchen with Miss Piggy is a favorite from Diane Sawyer.

Penne with Corn and Tomato Sauce

  • 1-1/2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 cup corn kernels (cut from about 1 ear cooked corn)
  • 1 pound tomatoes, seeded and chopped
  • 1/4 cup thinly sliced scallions
  • 1/2 pound penne
  • Salt and pepper to taste

In a large bowl, whisk together the vinegar and oil. Stir in the corn, tomatoes, and scallions.

In a pan of boiling salted water, cook the penne for 8 to 10 minutes or until it is al dente. Drain it well.

Add the penne to the tomato mixture and toss well. Season with salt and pepper.

Yield: 2 servings.

Source: In the Kitchen with Miss Piggy: A Special Celebrity Cookbook, published by Time-Life Books.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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