pasta with corn and lima beans

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

This is a summertime favorite. Great for carry-ins and family get-togethers.

★★★★★ 1 Review
serves 10
method Stove Top

Ingredients For pasta with corn and lima beans

  • 1 lb
    fideo spaghetti (aka cut spaghetti)
  • 1 pkg
    frozen lima beans (ford hook are the best)
  • 2 md
    tomatoes, seeded and diced
  • 4
    ears of corn
  • 8
    green onions, thinly sliced
  • 1/2 c
    vegetable oil
  • 1/3 c
    fresh parsley, chopped
  • 3 Tbsp
    cider vinegar (start with 2 tbsp)
  • 2 Tbsp
    lemon juice (start with 1 tbsp)
  • 1 Tbsp
    sugar (start with 2 tsp)
  • salt and pepper to taste
  • bacon bits

How To Make pasta with corn and lima beans

  • 1
    Cook pasta according to package directions. Rinse in cold water and drain well.
  • 2
    Cook corn (in the husks), 2 ears at a time, in the microwave on high for 3 1/2 minutes. Shuck, cool and cut kernels from the cob.
  • 3
    Cook lima beans according to package directions. Rinse with cold water and drain well.
  • 4
    In a large bowl, combine pasta, corn, lima beans, tomatoes and green onions.
  • 5
    In a small bowl, combine oil, vinegar, lemon juice, sugar, parsley, salt and pepper. Adjust seasoning. Pour over pasta and mix well.
  • 6
    Sprinkle with bacon bits just before serving - Or serve on the side. (If you are vegetarian, you can use artificial bacon bits or omit)
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