In “Eat Your Vegetables: Bold Recipes for the Single Cook,” Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob. This method maximizes the amount of pure corn flavor that you can add to any dish. Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery. Calabrian chile paste, which is usually made of chiles from the Calabria region of Italy, oil and vinegar add heat, acidity and a bit of smokiness to this dish. If you can’t find it, swap in some homemade red chile sauce or harissa.
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Serving Size: 1 serving (746g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1760 | ||
Calories from Fat: 1022 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.5g | 151 % | |
Saturated Fat 33.1g | 165 % | |
Monounsaturated Fat 47g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 551mg | 170 % | |
Sodium 843.7mg | 29 % | |
Potassium 1415.5mg | 37 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 46.9g | ||
Protein 128.8g | 184 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1760
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