The end of summer means the beginning of the school year, so this week we'll focus on lunchbox-friendly recipes. Today's recipe comes from Food Network Magazine.
8 oz. bow tie pasta, preferably whole grain
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 cup corn kernels, thawed if frozen
1 cup shelled edamame, thawed if frozen
1 medium red bell pepper, diced
2 medium carrots, shredded (about 1/2 cup)
1/3 cup grated parmesan cheese (about 1 oz.)