| This recipe is liked by 0 person(s). |
FETTUCCINE - POBLANOS - ZUCCHINI - Calabacitas Sauce over Green Jalapeño Fettuccine
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Calabacitas Sauce over Green Jalapeño Fettuccine Pappardellespasta.com Ingredients: | |
| 1 lb. | Pappardelle's Green Jalapeño Fettuccine |
| 4 ears | corn, kernels shaved off (about 1-1/2 cups) |
| 2 tablespoons | butter |
| 1 medium | onion, sliced |
| 2 cloves | garlic, minced |
| 4 medium | zucchini, diced |
| 2-4 New Mexico chile peppers (or Poblanos) roasted, peeled, seeded and diced | |
| 1/2 cup | chicken or veggie broth |
| Salt | |
| pepper | |
| 1/2 cup | grated cheddar cheese |
Instructions:
After all of your vegetables are prepped and ready to go, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl.
Heat butter in a large skillet over medium-high heat. Add onion and garlic; sauté until soft, about 2 minutes. Add zucchini; sauté until soft, about 2 minutes. Add corn and chiles, sauté until corn is cooked, about 2-3 minutes. Add broth, salt and pepper. If the mixture needs more liquid, add a few tablespoons of the pasta cooking water.
Serve sauce over pasta and top with grated cheddar cheese.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.