Rachael Ray Summer Corn Fettucine
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 box Ronzoni Healthy Harvest linguini (12 oz. dry)6 slices bacon, chopped8 small ears of corn1 small red bell pepper3 shallots1/2 C fat free half & half1 C low sodium chicken broth2 Tbsp fresh thyme, choppedsalt, to tastepepper, to taste1 pinch cayenne pepper
Cook pasta to al dente.
Heat a deep sided skillet over medium high heat. Add the bacon and cook 5-6 minutes. Drain all but about 1 Tbsp of bacon grease.
Cut the corn off the cobs and chop the pepper and shallots. Place 3/4 of the corn and all of the peppers and shallots in the pan. Season with salt & black pepper. Cook for 3-4 minutes.
Puree the last 1/4 corn with the half & half.
Add chicken broth, corn puree, thyme, and cayenne. Drain the pasta, and transfer to the corn sauce.
Makes 6 (generous) servings
Heat a deep sided skillet over medium high heat. Add the bacon and cook 5-6 minutes. Drain all but about 1 Tbsp of bacon grease.
Cut the corn off the cobs and chop the pepper and shallots. Place 3/4 of the corn and all of the peppers and shallots in the pan. Season with salt & black pepper. Cook for 3-4 minutes.
Puree the last 1/4 corn with the half & half.
Add chicken broth, corn puree, thyme, and cayenne. Drain the pasta, and transfer to the corn sauce.
Makes 6 (generous) servings
Nutritional Info Amount Per Serving
- Calories: 339.4
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 132.5 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 9.1 g
- Protein: 13.0 g
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