Creamy Zucchini Corn Pasta
This creamy zucchini corn pasta is creamy, with no cream, and pastalicious, with no pasta - using zucchini pasta instead. Try this healthy dish and you won't look back!
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
