This is one of Ree’s favorite pasta dishes for two, and it’s on the menu whenever her sister Betsy drops by. It’s veggie-forward but still a treat with its creamy, cheesy sauce, and of course you can always serve chicken, meat or fish on the side if desired.
| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
Ingredients
- 6 ounces spiral pasta
- 2 tablespoons salted butter
- 1 large cob corn (raw), kernels removed
- 1 large poblano pepper, diced
- 1 small red onion, diced small
- 2 cloves garlic, minced
- 2 teaspoons minced fresh thyme
- Kosher salt and freshly ground black pepper
- 1 mounded tablespoon tomato paste
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup halved cherry tomatoes
- 1/4 cup grated Parmesan
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water, then set aside.
- In a skillet over a medium heat, add the butter and let melt. Add the corn, poblano pepper, onion, garlic and thyme. Season with a pinch each of salt and pepper, then cook for 2 to 3 minutes to soften. Add the tomato paste and stir until the vegetables are coated. Deglaze the skillet with the wine, letting it reduce slightly, about 1 minute. Add the cream and bring to a simmer. Add the pasta and cook until the sauce has thickened, about 2 minutes. Add the pasta water, stir, then taste and adjust the seasonings. Garnish with the tomatoes, Parmesan and basil. Serve from the skillet.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 829 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 23 g |
| Cholesterol | 110 mg |
| Sodium | 927 mg |
| Serving Size | 1 of 2 servings |
| Calories | 829 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 23 g |
| Cholesterol | 110 mg |
| Sodium | 927 mg |
Reviews
Diane. June 8th 2024
Absolutely delicious! We added the parmesan to the sauce as it was still a bit liquidy but also added a bit more for serving. The fresh corn, was key. Such great texture and flavor. Thank you for the inspiration, Ree!
I made this the day I saw it on tv.
As Ree said, I used the peppers i had on hand. My husband LOVED it!!
He said he could eat this every day for the rest of his life!!!
Thanks so much Ree Drummond for teaching me how to cook!!!
As Ree said, I used the peppers i had on hand. My husband LOVED it!!
He said he could eat this every day for the rest of his life!!!
Thanks so much Ree Drummond for teaching me how to cook!!!
Delicious and super easy! Loved the creaminess and flavors of the veg. Ate it with spicy mussels with chorizo and wine.
Made this for dinner and loved it. Will definitely make it again.