Creamed Corn Summer Pasta
Ingredients
Pasta
- 50g pulse spaghetti (or normal spaghetti)
- 1 courgette, peeled into ribbons
Sauce
- ¼ red onion, finely diced
- ¼ tsp oil
- ½ cup frozen corn
- 1 Tbsp lite sour cream
- 2 Tbsp grated Parmesan cheese
To serve
- 1 bunch basil, leaves picked
- 25g mozzarella balls
- 1 pinch chillli flakes
Instructions
- Before you start, bring a medium pot of salted water to the boil.
- Cook pasta in pot of boiling water for 6-8minutes, until tender. Meanwhile, prep courgette. Add courgette to pot and drain. Return pasta and courgette to pot and season to taste with salt and pepper
- Prep onion. Heat oil in a small fry-pan on medium heat. Add corn and onion and cook for about 2 minutes, until tender. Remove from heat and fold through sour cream and Parmesan. Mix well, season to taste with salt and pepper and set aside
- Prep basil
- Serve pasta topped with sauce, mozzarella, chilli flakes and basil
Notes
Energy 1830 kJ | 437 kCal | Carbohydrates 37.3 g | Protein 31.3 g | Fat 14.6 g
