Summer ZENB Elbows Pasta with Blistered Corn, Parmesan, & Truffle Oil


PREP TIME 5 minutes

COOK TIME 15 minutes

TOTAL TIME 20 minutes

Nutrition Facts


Serving Size: 468g
Servings: 4

Calories: 480

Amount per Serving*% Daily Value
Total Fat11g14%
Saturated Fat3.5g18%
Dietary Fiber13g46%
Total Sugar9g
Vitamin A 8%
Vitamin C 2%
Calcium 192mg 15%
Iron 4mg 20%
Potassium 889mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

Enjoy the flavors of summer with this ZENB Elbows Pasta recipe that uses blistered corn, parmesan, and truffle oil to deliver a memorable flavor profile. You can enjoy this summer pasta dish all while staying low calorie, low fat, and getting a good source of fiber.


  • 12 ounces ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small white onion, finely chopped
  • 1/2 teaspoon each kosher salt & ground black pepper
  • 2 cups frozen, fire-roasted corn kernels
  • 1/2 cup white wine
  • 1 cup vegetable stock
  • 1/2 teaspoon white truffle oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon white balsamic vinegar
  • small basil leaves



Cook ZENB Pasta as directed on package. Drain; keep warm.


Meanwhile, heat oil and butter in large skillet on medium heat until melted. Add onion, salt & pepper; cook 3-5 minutes or until translucent.


Increase heat to medium-high. Add corn; cook 2-3 minutes, stirring occasionally until thawed. Add wine and stock; cook 4-5 minutes until liquid is reduced by half. Remove pan from heat; add pasta, truffle oil, cheese and vinegar. Mix gently until cheese is melted and well combined. Garnish with basil leaves before serving.

Tasty Tips

Take advantage of in-season fresh summer corn. Brush 4 ears of corn lightly with oil. Grill on direct medium-high heat for 10-12 minutes turning frequently until charred in spots and tender. Once cooled, carefully remove kernels from cobs.

For 2 servings, this recipe can easily be cut in half.

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