Creamy Zucchini Corn Pasta
This Creamy Zucchini Corn Pasta Recipe can be misleading because there is no cream nor pasta in this dish. But it is super creamy and delicious, and healthy with the use of zucchini pasta. My spiralizer has been one of my most helpful acquisitions of kitchen tools ever. Especially helping me maintain a healthier lifestyle through the use of vegetable pasta and spirals.
The picture used in this recipe is also misleading because it is topped with my famous seared scallops, but you can find that recipe here. You can top this dish with any protein of your choice, but I just decided to use scallops that day!
Servings: 2
Calories: 220kcal
Ingredients
- 2 large zucchini
- 3 tbsp coconut oil
- 1 clove garlic minced
- 4 green onion(s) thinly sliced, green/white separated
- 3 cups fresh corn kernels about 3 ears
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp pink peppercorns crushed
- 1/2 tsp korean red pepper flakes (gochugaru)
- 1 tsp lemon juice
Instructions
- Spiralize or julienne zucchini and set aside.
- Heat 1 tbsp coconut oil in a pan over medium heat.
- Add garlic and green onion whites then saute for one minute.
- Add 2 cups corn, 1/2 cup water, salt, and pink peppercorns and cook for five minutes.
- Transfer to food processor or blender and puree until creamy smooth.
- Clean out the pan and heat 2 tbsp coconut oil over medium-high heat until lightly smoking.
- Add remaining 1 cup corn and cook for two minutes gaining a nice brown to the kernels. I usually let it go for at least 90 seconds before stirring. Be careful as sometimes the kernels start to pop out of the pan.
- Add the corn puree, 1/2 cup water, red pepper flakes and cook for 5 minutes.
- Toss with lemon juice, green onion greens, and salt and pink peppercorns to taste before serving.
Notes
This dish is great by itself or served with a protein. Great protein choices include scallops (as seen in picture), shrimp, and chicken!
Nutrition
Calories: 220kcal
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