Try something new with this One-Pan Spicy Corn and Squash Pasta. This One-Pan Spicy Corn and Squash Pasta is full of the amazing flavor you love.
What You Need
Original recipe yields 8 servings
1 Tbsp. oil
1/2 cup chopped onions
1-1/2 cups each chopped yellow squash and zucchini
2 cups fat-free reduced-sodium chicken broth
1 cup milk
3 cups penne pasta, uncooked
1/2 cup PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1-1/2 cups fresh corn kernels
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oil in large skillet sprayed with cooking spray on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add squash and zucchini; cook and stir 2 min. Add broth, milk and pasta; stir.
Bring to boil; cover. Simmer on medium-low heat 16 to 18 min. or until pasta is tender.
Add cream cheese spread; cook and stir 2 to 3 min. or until completely melted. Add corn and Parmesan; cook 2 to 3 min. or until heated through, stirring frequently.
For an extra kick, serve topped with crushed red pepper.
You will need 3 ears of corn to get the 1-1/2 cups fresh corn kernels needed to prepare this recipe. To remove the corn from the cob, hold the cob firmly at an angle then carefully cut down the ear (away from the body) with sharp knife, removing several rows of corn with each cut.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.