Main Dishes

Sweet Corn and Spring Vegetable Pasta

4
4
8 oz. whole wheat rotini pasta (or other short pasta of choice)
3 ears Sunshine Sweet Corn, husked
2 tbsp. butter
2 tbsp. extra virgin olive oil
8 oz. cremini or white mushrooms, sliced or chopped
1 large shallot, chopped (3 cloves garlic can be substituted)
1 lb. (approximately 6 spears) asparagus, sliced at an angle into 1 inch pieces
¾ cup green peas, fresh or frozen
¼ cup grated Parmigiano Reggiano cheese
Sea salt and fresh ground pepper
1 tbsp. fresh thyme
Cook pasta according to package instructions in a large pot, reserving ½ cup of the starchy cooking water once pasta is tender. Drain and set aside. While pasta is cooking, cut corn kernels off the cob and...
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Nutritions

Calories
386

Sodium
27mg
1% DV

Fat
13g
20% DV

Protein
9g
18% DV

Carbs
59g
20% DV

Fiber
7g
28% DV