Contributed By: DCC
DCC
The saffron gives this dish beautiful color. A great summer dish with the fresh vegetables.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Low Sodium
High Fiber
Meal Type: Entree
Ingredients
1 1/2 cups Fresh corn kernels
(cut from 3 or 4 ears of corn)
2 cups Half and half
1 tbsp Butter
1 tsp Minced garlic
1/4 cup Peeled, seeded and diced
Tomato
1 tbsp Finely chopped basil
Salt and freshly ground black
Pepper
1/4 tsp Saffron threads
1 box (16oz) thin spaghetti
Preparation
Puree 1 cup of the corn and 1 cup of the half and half in a food processor until very smooth; press through a strainer and reserve.
In a small skillet heat the butter and garlic until sizzling. Mix in the remaining corn kernels, tomato, basil and salt and pepper. Keep warm over low heat.
Sprinkle the saffron in a large skillet and warm over very low heat until fragrant, about 2 minutes. Add the remaining half and half and boil over high heat until reduced by half, about 3 minutes. Add the strained corn puree and simmer over low heat until thickened, about 5 minutes. Add salt and pepper, to taste.
Meanwhile, cook the pasta according to package directions in plenty of salted boiling water, until firm to the bite. Remove from heat and add 1 cup cold water to stop cooking; drain. Add pasta to the skillet with the saffron cream mixture; heat stirring, until pasta is coated, about 2 minutes. Mix in half of the corn and tomato mixture. Divide pasta among 4 serving dishes, garnish each with the remaining corn and tomato mixture and serve at once.
Cook's Notes
Nutrition Information
Calories: 665
;
Total Fat: 19.2g
;
Saturated Fat: 10.8g
;
Polyunsaturated Fat: 1.6g
;
Carbohydrates: 104.5g
;
Protein: 20.3g
;
Vitamin A: 608 IU
;
Vitamin C: 4.4 mg
;
Calcium: 154.2 mg
;
Sodium: 92.9mg
;
Iron: 4.1 mg
;
Fiber: 4.6g