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FETTUCCINE - POBLANOS - ZUCCHINI - Calabacitas Sauce over Green Jalapeño Fettuccine
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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.
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