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"