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Summer Penne Alfredo with Sweet Corn & Burst Tomatoes
2 or 4 Serving Dinner

Summer Penne Alfredo

with Sweet Corn & Burst Tomatoes

Tags: Gluten-Free, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
410
FAT
9g
CARBOHYDRATES
78g
PROTEIN
12g


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INGREDIENTS

  1. 1 ear of corn, shucked, kernels cut from the cob
  2. 1 zucchini, quartered lengthwise and cut into triangles
  3. 1 jalapeño, minced
  4. 2 garlic cloves, peeled and minced
  5. 6 oz grape tomatoes, halved
  6. 2 scallions, trimmed and thinly sliced
  7. 4 oz gluten-free penne pasta
  8. ¼ cup fresh parsley, leaves and tender stems picked and roughly chopped
  9. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large pot, Large nonstick skillet with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
410
FAT
9g
CARBOHYDRATES
78g
PROTEIN
12g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the vegetables

Bring a large pot of salted water to a boil for the pasta. Heat 1 tbsp olive oil in a large nonstick skillet over medium-low heat. Add corn, zucchini, jalapeño, and garlic, and cook until softened, 4 to 5 minutes. Add tomatoes, sprinkle with salt and pepper, and cook until tomatoes have softened, 4 to 5 minutes. Add scallion and turn off the heat. (4-serving meal: use 2 tbsp olive oil) 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.

2
Cook the pasta

Add pasta to the boiling water and cook until al dente, 7 to 10 minutes. Reserve ¾ cup pasta water and drain the pasta. Return cooked pasta to the pot, off heat, and add parsley, reserved pasta water, and herb garlic cheese. Stir to combine, and sprinkle with salt and pepper. (4-serving meal: use 1 ¼ cups)

3
Serve

Divide the summer penne alfredo between bowls. Top with sweet corn and burst tomatoes. Tuck in!

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