Thursday, June 13, 2013

Baby Potatoes with Tomato Corn Saute

This easy recipe only took about 15 minutes to make! It was delicious!

serves 4 ( about 3/4 c. = 4 points +)

  • 12 oz. small baby potatoes, quartered
  • 1 T. olive oil
  • 1 c. frozen corn kernels, thawed
  • 1 tsp. crushed garlic
  • 1/4 tsp. salt
  • 1/4 tsp. crushed red pepper flakes
  • 1 c. halved grape tomatoes
  • 1/3 c. chopped fresh cilantro
  • 1 oz. ( about 1/4 c. ) shaved Parmesan cheese

Place potatoes in a medium saucepan. Cover with water. Bring to a boil. Boil 10 minutes or until tender; drain.
Heat a large nonstick skillet over medium-high heat. Add olive oil. Add corn and next three ingredients, through crushed pepper flakes. Saute 2 minutes. Add potatoes and tomatoes to pan. Cook 1 minutes. Top with cilantro and cheese.

adapted from "Cooking Light"

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