Title: Primavera with zucchini~ tomato & corn
 Categories: Pasta, Meatless
      Yield: 6 Servings
 
      1 lb Mostaccioli or Med. Shells
           -OR other medium pasta
           -shape, uncooked
      1 tb Vegetable oil
      1    Garlic clove; minced
      1 md Red onion; chopped
      2 c  Chopped zucchini
      2 c  Chopped fresh tomato
      1 c  Fresh corn
           -OR frozen corn, thawed
    1/2 ts Hot red pepper flakes
      1 c  Skim milk
    1/2 c  Grated Parmesan cheese
           - (freshly grated)
    1/4 c  Minced Italian parsley
           -(flat-leaf)
           Salt
           Freshly ground pepper

MMMMM----------------------OPTIONAL GARNISH---------------------------
           Additional Parmesan cheese
           - (freshly grated)
 
  Prepare pasta according to package directions; drain.
  
  Heat the oil in a large skillet. Add the garlic, red onion and
  zucchini and cook over medium-high heat until the garlic and onion
  are golden. Reduce heat to medium and add the tomato, corn, red
  pepper flakes, skim milk and Parmesan cheese. Stir until the cheese
  is melted and the vegetables are hot. Add the pasta and parsley and
  mix thoroughly. Season with salt and pepper to taste.
  
  Each serving provides: 463 Calories; 18.7 g Protein; 81.9 g
  Carbohydrates; 7.1 g Fat; 7.29 mg Cholesterol; 192 mg Sodium.
  Calories from Fat: 11%