Serves 1
Directions
- 1Roughly chop a half white onion, one zucchini, one yellow squash and one Mexican squash.
- 2In a pan on medium heat with olive oil, cook the onions.
- 3Add three garlic cloves along with the rest of the veggies and a pinch of salt.
- 4Get them nice and golden before adding one cup of corn.
- 5Carmelize the whole mixture.
- 6While the veggies cook, roast and peel three New Mexico Hatch green chilies.
- 7Place all the cooked veggies in a blender along with 4 ounces of cream cheese, half a cup of heavy cream and the roasted green chilies.
- 8Blend until smooth.
- 9Place it back into the pan, rinsing the blender with water and adding it right in.
- 10Add two tablespoons of butter and mix well.
- 11Add two cups of your favorite pasta (fusilli pasta is used here).
- 12Add a handful of shredded mozzarella.
- 13Serve with a sprinkle of grated Parmesan and some chopped parsley.
- 14Add protein like chicken or shrimp if desired.
Ingredients
- 0.5 a half white onion
- 1 unit zucchini
- 1 unit yellow squash
- 1 unit Mexican squash
- 3 cloves garlic cloves
- 1 pinch salt
- 1 cup corn
- 3 units roasted and peeled Hatch Green Chile
- 4 ounces cream cheese
- 0.5 cup heavy cream
- 2 cups cooked pasta (fusilli)
- 2 tablespoons butter
- 1 handful shredded mozzarella
- grated Parmesan
- chopped parsley
Equipment
knifepantongsblenderwhisk
Tips
- This is perfect served as a vegetarian option with a sprinkle of grated Parmesan and some chopped parsley.
- Add some protein like chicken or shrimp for a delicious Calabacitas Alfredo.
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