Summer Penne Alfredo
with Sweet Corn & Burst Tomatoes
A creamy, garlicky vegan Alfredo sauce with fresh parsley coats gluten-free penne for the tastiest, coziest take on pasta night yet. But the real show-stopping element comes from the addition of blistered grape tomatoes and crisp summer veggies. A touch of minced jalapeño adds modest spice for a lively twist.
Nutrition (per serving)
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INGREDIENTS
- 1 ear of corn, husked and kernels cut off the cob
- 1 zucchini, quartered lengthwise and thinly sliced
- 1 jalapeño, trimmed, deseeded and minced (divided)
- 2 garlic cloves, peeled and minced
- 1 cup grape tomatoes, halved
- 4 oz gluten-free penne pasta
- 0.25 oz parsley, leaves and tender stems chopped
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add corn, zucchini, as much jalapeño as you'd like, and garlic and cook until softened, 4 to 5 minutes. Add tomatoes and a pinch of salt and pepper and cook until tomatoes have softened, 4 to 5 minutes. (4-servings: use 2 tbsp olive oil) (TIP: Place a lid over the corn to keep kernels from popping out of the skillet.)
Add pasta to boiling water and cook until al dente, 7 to 10 minutes. Reserve ¾ cup pasta water and drain pasta. Off heat, return cooked pasta to pot and add reserved pasta water, parsley, and herb garlic cheese. Stir to combine and season to taste with salt and pepper. (4-servings: reserve 1½ cups pasta water) (TIP: For the 4-serving meal, add only 1¼ cups pasta water at first; add more, 1 tbsp at a time, if sauce is too dry.)
Divide summer penne alfredo between bowls. Top with sweet corn and burst tomatoes. Buon appetito!
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Pesto Beet Bowls with Lemon-Chive White Beans & Wild Rice
Green Curry Noodles with Brassicas & Peanut-Chile Sambal
