Pasta With Corn, Beans, And Tomatoes

• 8 ounces uncooked medium seashell pasta
• 1 cup (1-inch) cut green beans (about 1/4 pound)
• 1 tablespoon olive oil
• 3 cups fresh corn kernels (about 6 ears)
• 1 1/2 cups finely chopped red bell pepper
• 3/4 cup chopped green onions
• 1 cup chopped seeded plum tomato
• 6 tablespoons chopped fresh parsley, divided
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces) crumbled feta cheese
• 6 lime wedges

1. Cook pasta in boiling water 10 minutes. Add green beans; cook 3 minutes. Drain well.
2. Heat oil in a large nonstick skillet over medium heat. Add corn, bell pepper, and onions; saute 8 minutes. Add tomato, 1/4 cup parsley, mint, dill, salt, and black pepper. Remove from heat. Stir in pasta mixture and cheese, and sprinkle with 2 tablespoons parsley. Serve with a lime wedge.

medium seashell pasta, green beans, olive oil, fresh corn kernels, red bell pepper, green onions, tomato, fresh parsley, fresh mint, dill, salt, black pepper, feta cheese, lime wedges

Taken from www.myrecipes.com/recipe/pasta-with-corn-beans-tomatoes (may not work)