It was a Sunday night, I think, and we needed/wanted something simple, delicious, and homey. But mostly, quick. Often on Sundays we're more ambitious with our meals, trying something that needs to be braised or stewed or raised. I can't remember why, but this particular Sunday our laziness kicked in so when hunger called I flipped through this cookbook, which was next on the shelf, to see what I could find.
Lo and behold a pasta dish. Perfect.
I'll admit, the Italian girl in me was suspicious of a pasta dish with a decidedly Southwest bent (whoever heard of cilantro in pasta?!?!), but it was delicious - just what a lazy wintery night in Alaska called for.
Fettuccine with Corn, Squash, Chiles, Creme Fraiche and Cilantro
adapted from the CIA's Gourmet Meals in Minutes
1 pound fettuccine noodles (though I might use pappardelle next time)
2 tbsp good olive oil
2 onions, diced (too much, I halved this)
2 zucchini, diced (try to get young ones)
4 cups corn kernels, frozen or fresh
2 jalapenos
2 tsp garlic, minced (I probably doubled this!)
2 cups vegetable broth
salt & pepper
1/2 cup creme fraiche (or sour cream, come on..)
1/4 cup cilantro
Cook the pasta until al dente in very salty water. In the meantime, saute the onions and zucchini until the onions are translucent and the zucchini is tender. Add the corn, jalapenos and garlic and cook another 5 minutes or so. Add the broth and season with salt and pepper.
Drain the pasta but don't rinse! You need the starch from the pasta to thicken the sauce. Add the drained pasta to the sauce until it's coated and a bit creamy. Serve in the prettiest pasta bowls you have with a dollop of cream and cilantro.
adapted from the CIA's Gourmet Meals in Minutes
1 pound fettuccine noodles (though I might use pappardelle next time)
2 tbsp good olive oil
2 onions, diced (too much, I halved this)
2 zucchini, diced (try to get young ones)
4 cups corn kernels, frozen or fresh
2 jalapenos
2 tsp garlic, minced (I probably doubled this!)
2 cups vegetable broth
salt & pepper
1/2 cup creme fraiche (or sour cream, come on..)
1/4 cup cilantro
Cook the pasta until al dente in very salty water. In the meantime, saute the onions and zucchini until the onions are translucent and the zucchini is tender. Add the corn, jalapenos and garlic and cook another 5 minutes or so. Add the broth and season with salt and pepper.
Drain the pasta but don't rinse! You need the starch from the pasta to thicken the sauce. Add the drained pasta to the sauce until it's coated and a bit creamy. Serve in the prettiest pasta bowls you have with a dollop of cream and cilantro.
1 comment:
Sounds like a great recipe. Adding cilantro to my pasta dishes is one of my favorite things to do! :)
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