Directions:
- In a large pot of boiling salted water cook corn remove
- When corn is -cool enough to handle cut
- The kernals off the cob.
- Put the corn in a food processor with the cream parsley salt and pepper pulse four times to chop the corn to a coarse puree
- Return the water to a boil .add the spaghetti and cook until done about 12 minutes reserved pasta water the corn mixture the ham and the butter if the sauce seems too thick add more of the reserved pasta water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.68 Kcal (581 kJ) | ||
| Calories from fat | 58.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 10% | |
|---|---|---|---|
| Cholesterol | 20.93mg | 7% | |
| Sodium | 228.76mg | 10% | |
| Potassium | 154.96mg | 3% | |
| Total Carbs | 16.48g | 5% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 192.73 Kcal (807 kJ) | ||
| Calories from fat | 80.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 10% | |
|---|---|---|---|
| Cholesterol | 29.09mg | 7% | |
| Sodium | 317.92mg | 10% | |
| Potassium | 215.36mg | 3% | |
| Total Carbs | 22.9g | 5% | |
| Sugars | 1.99g | 6% | |
| Dietary Fiber | 2.02g | 6% | |
| Protein | 6.72g | 10% | |
| Vitamin C | 5.9mg | 7% | |
| Iron | 1.1mg | 4% | |
| Calcium | 16.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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