Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fusilli Primavera
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 14 milligrams
- Sodium
- 474 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
- Sugar
- 10 grams
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 14 milligrams
- Sodium
- 474 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
- Sugar
- 10 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus.
- Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes.
- Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper.
- Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil.
