Linguine with Summer Succotash |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Summerwith its great produceis a good time to go vegetarian. Ingredients:
8 ounces linguine |
2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided |
3 tablespoons olive oil |
1 3/4 cups stringless sugar snap peas |
1 6-ounce container assorted bab tomatoes, large ones halved |
1 1/4 cups sliced fresh basil |
3/4 cup freshly grated parmesan cheese plus additional for serving |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper.
2. Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.
3. Per serving: 503.5 kcal calories, 33.5 % calories from fat, 18.7 g fat, 4.9 g saturated fat, 15.0 mg cholesterol, 15.0 g carbohydrates, 6.2 g dietary fiber, 8.4 g total sugars, 59.9 net carbohydrates, 21.8 protein Nutritional analysis provided by Bon Appétit
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