- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 829
- Total Fat
- 40 g
- Saturated Fat
- 24 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 23 g
- Cholesterol
- 110 mg
- Sodium
- 927 mg
This is one of Ree’s favorite pasta dishes for two, and it’s on the menu whenever her sister Betsy drops by. It’s veggie-forward but still a treat with its creamy, cheesy sauce, and of course you can always serve chicken, meat or fish on the side if desired.
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 829
- Total Fat
- 40 g
- Saturated Fat
- 24 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 23 g
- Cholesterol
- 110 mg
- Sodium
- 927 mg
Ingredients
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Directions
- Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water, then set aside.
- In a skillet over a medium heat, add the butter and let melt. Add the corn, poblano pepper, onion, garlic and thyme. Season with a pinch each of salt and pepper, then cook for 2 to 3 minutes to soften. Add the tomato paste and stir until the vegetables are coated. Deglaze the skillet with the wine, letting it reduce slightly, about 1 minute. Add the cream and bring to a simmer. Add the pasta and cook until the sauce has thickened, about 2 minutes. Add the pasta water, stir, then taste and adjust the seasonings. Garnish with the tomatoes, Parmesan and basil. Serve from the skillet.
