Summer Penne Alfredo
with Sweet Corn & Burst Tomatoes
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- 1 ear of corn
- 1 zucchini
- 4 oz grape tomatoes
- ¼ cup fresh parsley
- 1 jalapeño
- 2 scallions
- 2 garlic cloves
- 4 oz Banza® penne
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Bring a large pot of salted water to a boil for the pasta. Shuck the corn and slice kernels off the cob. Quarter zucchini lengthwise and thinly slice the quarters into triangles. Halve the tomatoes. Roughly chop the parsley. Mince the jalapeño. Thinly slice scallions. Mince the garlic. TIPS: To cut kernels off the cob, use a knife to slice the cob in half and cut down the sides. Wash your hands and cutting board well after handling the chiles.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-low heat. Add corn, sliced zucchini, minced jalapeño, and minced garlic, and cook until softened, 3 to 4 minutes. Add halved tomatoes, sprinkle with salt and pepper, and cook until tomatoes have softened, 3 to 4 minutes. Add sliced scallion and turn off the heat. TIPS: Place a lid over the corn to keep kernels from popping out of the skillet. If you’re sensitive to spice, omit or use less jalapeño.
Add pasta to the boiling water and cook until al dente, 5 to 7 minutes. Reserve ¾ cup pasta water and drain the pasta. Return cooked pasta to the pot, off heat, and add chopped parsley, pasta water, and cashew cheese. Stir to combine, and sprinkle with salt and pepper.
Divide the penne alfredo between bowls. Top with sweet corn and burst tomatoes. Enjoy!