thepioneerwoman
Corn and Zucchini Pasta
Ree Drummond's recipe for corn and zucchini pasta is made with shells, fresh corn on the cob, and a cheese sauce with parmesan and boursin for a quick dinner.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●dutch oven
- ●oven
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving ½ cup cooking water.
2
Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the corn and zucchini and cook, without stirring, until the vegetables begin to turn golden brown, 5 to ⏱️ 7 minutes. Reduce the heat to medium and stir in the garlic, black pepper, red pepper flakes, and 1 teaspoon salt. Cook until fragrant, about ⏱️ 1 minute.
medium zucchini, sliced into 1/4-inch-thick half moons2
3
Add the chicken broth to the skillet and cook for ⏱️ 1 minute, scraping the bottom of the pan with a wooden spoon. Reduce the heat to low and stir in the parmesan, garlic-and-herb cheese, lemon zest, and lemon juice.
garlic-and-herb cheese (such as Boursin), sliced and at room temperature1 (5.3-ounce) package
4
Fold in the pasta and chives, loosening the sauce with a few splashes of the reserved cooking water if necessary. Serve topped with more parmesan, red pepper flakes, and chives.
Nutrition Facts
calories
839 Calories
fat Content
29 g
fiber Content
7 g
sugar Content
9 g
sodium Content
1079 mg
protein Content
37 g
trans Fat Content
0 g
cholesterol Content
56 mg
carbohydrate Content
102 g
saturated Fat Content
13 g
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