This was published in Taste of Home magazine -
8 oz. spaghetti, broken into 2" pieces
1 Tbl. olive or vegetable oil
2 cps. cooked fresh or frozen, defrosted corn kernels
2 cps. fresh or frozen lima beans
2 med. tomatoes, peeled, seeded and chopped
3/4 cp. thinly sliced green onions
1/3 cp. minced fresh parsley
6 bacon strips, cooked, crumbled
Dressing:
1/3 cp. olive or vege. oil
3 Tbl. cider or red wine vinegar
2 tbl. lemon juice
1 tsp. sugar
1 tsp. salt
1/4 tsp. paprika
dash pepper
Cook spaghetti according to package directions; rinse in cold water and drain. Place in large bowl; toss with oil. Add next five ingredients; stir in 3/4 of the bacon.
In small bowl, whisk dressing ingredients. Pour over spaghetti mixture and toss gently. Garnish with rest of bacon. Serve immediately or chill.
10-12 servings.
8 oz. spaghetti, broken into 2" pieces
1 Tbl. olive or vegetable oil
2 cps. cooked fresh or frozen, defrosted corn kernels
2 cps. fresh or frozen lima beans
2 med. tomatoes, peeled, seeded and chopped
3/4 cp. thinly sliced green onions
1/3 cp. minced fresh parsley
6 bacon strips, cooked, crumbled
Dressing:
1/3 cp. olive or vege. oil
3 Tbl. cider or red wine vinegar
2 tbl. lemon juice
1 tsp. sugar
1 tsp. salt
1/4 tsp. paprika
dash pepper
Cook spaghetti according to package directions; rinse in cold water and drain. Place in large bowl; toss with oil. Add next five ingredients; stir in 3/4 of the bacon.
In small bowl, whisk dressing ingredients. Pour over spaghetti mixture and toss gently. Garnish with rest of bacon. Serve immediately or chill.
10-12 servings.
Last edited by a moderator: