Creamed Corn Pasta
Ingredients
- 250 grams sepia spaghetti (or regular or whole wheat spaghetti) ⓘ
- 2 tablespoons salted butter
- 2 small spring onion bulbs, cut into thin slivers (or use 1/4 c of slivered red onion) ⓘ
- 1/2 teaspoon salt
- 1 pattypan squash, cut into small batons ⓘ
- 1 ear of corn, kernels cut off, cob discarded ⓘ
- 1/2 jalapeno, seeded and finely chopped ⓘ
- 1/3 cup basil leaves, cut in chiffonade ⓘ
- 1/3 - 1/2 cups whey (or milk + some pasta cooking water) ⓘ
Instructions
- Set a 4-quart pot of well-salted water to boil. When boiling, add your spaghetti, and cook until al dente. Don't discard cooking water.
- In the meantime, in a 10? skillet, heat the butter over medium-high heat. When melted, add the onion and salt, stir to combine, cook for a minute, and lower the heat to medium. When the onion is soft and translucent, add the squash and corn. Cook a few minutes and add the jalapeno and basil.
- Stir in 1/3 c whey, and lower heat to medium-low. Keep stirring, letting some of the whey evaporate. Add in the cooked pasta and a bit more whey. Toss gently to combine and add the queso fresco.
- Turn out into a serving bowl, splashing with more whey or cooking water if it seems dry. Add more basil if you'd like, and grate some pecorino over the top.
Nutrition & Diet Analysis (per serving)
515
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).