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Calabacitas Sauce over Green Jalapeño Fettuccine

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  • 1 lb. Pappardelle's Green Jalapeño Fettuccine
  • 4 ears of corn, kernels shaved off (about 1-1/2 cups)
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 4 medium zucchini, diced
  • 2-4 New Mexico chile peppers (or Poblanos) roasted, peeled, seeded and diced
  • 1/2 cup vegetable broth
  • Salt and pepper
  • 1/2 cup grated cheddar cheese
  1. After all of your vegetables are prepped and ready to go, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl.
  2. Heat butter in a large skillet over medium-high heat. Add onion and garlic; sauté until soft, about 2 minutes. Add zucchini; sauté until soft, about 2 minutes. Add corn and chiles, sauté until corn is cooked, about 2-3 minutes. Add broth, salt and pepper. If the mixture needs more liquid, add a few tablespoons of the pasta cooking water.
  3. Serve sauce over pasta and top with grated cheddar cheese.

From This Recipe

$8.00 | 1 lb. package