Summer ZENB Elbows Pasta with Blistered Corn, Parmesan, & Truffle Oil
PREP TIME 5 minutes
COOK TIME 15 minutes
Serving Size: 468g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Elbows Pasta
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.
- 1 box (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.2.
Meanwhile, heat oil and butter in large skillet on medium heat until melted. Add onion, salt & pepper; cook 3-5 minutes or until translucent.3.
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.
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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