Rachael Ray Summer Corn Fettucine
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Rachael Ray Summer Corn Fettucine calories by ingredient
Number of Servings: 6
Ingredients
-
1 box Ronzoni Healthy Harvest linguini (12 oz. dry)
6 slices bacon, chopped
8 small ears of corn
1 small red bell pepper
3 shallots
1/2 C fat free half & half
1 C low sodium chicken broth
2 Tbsp fresh thyme, chopped
salt, to taste
pepper, to taste
1 pinch cayenne pepper
Tips
If you like, add parmesan cheese.
If your family doesn't care for whole wheat pasta, try Ronzoni Smart Taste. It has all the fiber and protein of whole wheat, without the whole wheat taste and texture.
Directions
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