Sweet Corn and Spring Vegetable Pasta

April 28, 2017

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...
See the full directions on my site

Nutritions

Calories
386

Sodium
27mg
1% DV

Fat
13g
20% DV

Protein
9g
18% DV

Carbs
59g
20% DV

Fiber
7g
28% DV