Corn and Zucchini Pasta

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 1/2 ounce 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.