Serves 1
Directions
- 1Roughly chop a half of a white onion, one zucchini, one yellow squash and one Mexican squash.
- 2In a pan on medium heat with olive oil, start by cooking the onions first.
- 3Add three garlic cloves along with the rest of your veggies and a pinch of salt.
- 4Cook the vegetables until they are nice and golden before adding one cup of corn.
- 5Proceed to caramelize the whole mixture.
- 6While the veggies cook, roast and peel three New Mexico Hatch green chiles.
- 7Place everything in a blender along with four ounces of cream cheese, a half a cup of heavy cream, and blend until smooth.
- 8Place it back into the pan, rinsing the blender with water and adding it right in along with two tablespoons of butter.
- 9Mix well before adding two cups of your favorite pasta.
- 10Add a handful of shredded mozzarella and it's ready to go.
Ingredients
- 0.5 white onion
- 1 zucchini
- 1 yellow squash
- 1 Mexican squash
- olive oil
- 3 garlic cloves
- 1 pinch salt
- 1 cup corn
- 3 New Mexico Hatch green chile
- 4 ounces cream cheese
- 0.5 cup heavy cream
- water
- 2 tablespoons butter
- 2 cups fusilli pasta
- 1 handful shredded mozzarella
- 1 sprinkle grated Parmesan
- 1 sprinkle chopped parsley
- chicken
- shrimp
Equipment
panknifeblendertongswhiskwooden spoonplate
Tips
- This dish is perfect served as a vegetarian option with a sprinkle of grated parmesan and some chopped parsley.
- Add some protein like chicken or shrimp.
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