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Ingredients
- 5 sm Summer squash
- Â Â Zucchini, scallop, crookneck (4 to 6)
- 5 x Ears of corn
- 2 x Cloves garlic
- 1/2 x Jalapeno pepper
- 3 Tbsp. Extra virgin olive oil
- Â Â Salt and pepper
- 1 handf fresh cilantro leaves
- 2 Tbsp. Unsalted butter
- 4 Tbsp. Water
- 1 lb Fettucini, fresh thin
- 1/2 x Lemon
Directions
- Cut squash into small dice. Cut kernels from cobs. Peel and chop garlic fine. Chop jalapeno fine. Saute/fry the squash in the extra virgin olive oil till tender and a little brown; season with salt and pepper. Add in the corn, garlic and jalapeno to the squash. Continue cooking a few min more. Finely chop the cilantro, reserving some leaves for garnish. Add in the cilantro, butter and water to the pan. Taste and correct the seasoning. Boil the fettucini, add in it to the pans and toss all together. Add in a squeeze of lemon juice if the corn is very sweet Serve immediately, garnished with the reserved cilantro leaves.
- She extended "the cooking of Provence" movement to the US in what is now called the "New American Cuisine." Recipes are meatless main dishes (i.e., high calories, high fat), but are not aimed at vegetarians. (HarperCollins, $32.50)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 636 | |
| Calories from Fat 162 | 25% |
| Total Fat 18.49g | 23% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 34mg | 1% |
| Potassium 892mg | 25% |
| Total Carbs 99.7g | 27% |
| Dietary Fiber 7.0g | 23% |
| Sugars 8.39g | 6% |
| Protein 19.76g | 32% |
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