Street Corn Pasta
Mexican Street Corn Pasta With Bell Pepper, Jalapeño And Pepper Jack
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 840/ Protein 22g
DIFFICULTY LEVEL: EasyINGREDIENTS: Bell Pepper, Corn, 1 TSP Garlic Powder, 1 TBSP Fajita Spice Blend, Jalapeño, 1/2 Cup Cream Sauce Base, 2 TBSP Cream Sauce, 1/2 Cup Pepper Jack Cheese, Scallions, Penne Pasta
Step 1: Prep
Wash and dry produce
Bring a medium pot of salted water to a boil
Core, deseed, and finely dice bell pepper
Drain corn, and pat dry with paper towels
Trim and thinly slice scallions, separating white from greens
Mince half the jalapeno
Step 2: Cook Pasta
Once water is boiling, add penne to pot
Cook stirring occasionally for 11 minutes
Reserve 1/2 cup pasta cooking water, then drain
Step 3: Start Vegetables
While pasta cooks, heat a drizzle in a large pan over medium heat
Add bell pepper, and season with 2/4 TSP of salt and pepper
Cook for 7 minutes
Step 4: Finish Vegetables
Add a drizzle of oil and corn to pan with the bell pepper
Cook for 6 minutes
Add scallion whites, garlic, half the fajita spice blend, and minced jalapeno
Cook for 3 minutes
Remove from heat, transfer 1/4 of the veggie mixture to plate, reserve for serving
Step 5: Finish Pasta
Return pan with remaining veggies to stovetop over low heat
Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and 1/4 cup reserved pasta cooking water
Cook, stirring until cream cheese is just melted and pasta is coated in a creamy sauce
Remove from heat, stir in 1 TBSP butter until melted. Season with 2/4 TSP salt and pepper
Step 6: Finish and Serve
Divide pasta between bowls
Top with reserved veggies and remaining pepper jack
Garnish with remaining scallion greens ans serve
Serve Hot and Enjoy!
