Creamy Sweet Corn and Jalapeño Pasta Delight
Experience the delightful harmony of sweet corn and jalapeños in this Creamy Sweet Corn and Jalapeño Pasta Made With Fresh Summer Produce. Perfectly creamy and satisfyingly rich, this dish captures the essence of summer in each bite, making it an irresistible choice for any night of the week.
Servings 4 servings
Calories 350kcal
Ingredients
- 8 oz fettuccine pasta
- 1 cup fresh sweet corn kernels
- 1-2 jalapeños finely chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the fettuccine according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add jalapeños and corn, cooking until tender.
- Pour in the heavy cream and stir in parmesan cheese.
- Combine the fettuccine with the creamy sauce.
- Season with salt and pepper, then serve.
Notes
For best flavor, use fresh corn when in season. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream to bring back the sauce's luscious texture.