Corn and Zucchini Pasta

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Makes: 6  servings Start to Finish 25 mins

Ingredients

  • 2 tablespoons  vegetable oil
  • 1 cup  diced red onions
  • 2/3 cup  diced red bell pepper
  • 2 cups  diced zucchini
  • 1 14 1/2ounce can chicken broth
  • 4 cups  fresh corn kernels
  • 1/2 cup  sour cream
  • 1/3 cup  chopped fresh cilantro
  • 1 tablespoon  fresh lime juice
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1 pound  dried cavatelli, or medium shells, cooked according to package directions
  • 1 tablespoon  minced jalapeno chile

Directions

1. Heat oil in 12-inch skillet over medium heat. Add onions; cook 5 minutes. Add zucchini and red bell pepper;cook 3 minutes. Add broth and jalapeno; bring to boil. Add corn; cook 5 minutes.

2. Remove skillet from heat; stir in sour cream, cilantro, lime juice, salt and black pepper. Toss sauce with hot pasta in serving bowl. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)480,
  • Fat, total(g)12,
  • chol.(mg)8,
  • sat. fat(g)4,
  • carb.(g)82,
  • pro.(g)15,
  • sodium(mg)744,
  • Percent Daily Values are based on a 2,000 calorie diet
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