zucchini pasta spirals with creamy corn sauce
Ingredients
- 3 zucchini spiralized
- 1 tablespoon butter or olive oil
- tablespoons a fewof chopped onion minced garlic, or a combo
- 4 ears fresh sweet corn kernels cut off the cob
- 1/2 cup chicken stock milk & water
- pinch of salt to taste
- Parmesan pepitas & fresh basil
Instructions
- Heat the butter or olive oil over medium heat. Add the onion or garlic and saute until soft and fragrant. Add the corn kernels and saute for another 5-10 minutes until very soft and roasty-looking. Transfer to a blender and add the liquid. Puree until very smooth.
- In the same pan, add a swish of olive oil and saute the ‘zoodles for 2-3 minutes until they begin to soften. Add the corn sauce and toss to combine, adding extra liquid as needed to loosen the sauce. Top with something fresh, cheesy, crunchy, whatever you like
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