Fusilli with charred corn, cherry tomatoes, and ricotta salata
30 – 40 Minutes
Get to know the concentrated sweetness and subtle smokiness of lightly charred fresh corn in this easy vegetarian main course.
In your bag
- 5 ounces whole grain fusilli
- 1 ear corn
- 1 summer squash
- 1 shallot
- Peeled fresh garlic
- 6 ounces cherry tomatoes
- 1 lemon
- Fresh basil
- Fresh flat-leaf parsley
- ½ teaspoon sweet smoked paprika
- ¼ teaspoon red chile flakes (optional)
- 2 ounces ricotta salata
- 3 tablespoons grated Parmesan
The corn kernels can also be charred while still on the cob, in either a pan or on the grill: Brush the shucked ear lightly with oil and cook over medium-high heat (or a medium-high fire), turning a few times, until lightly charred. Transfer to a cutting board; when cool enough to handle, cut off the kernels.
Protein: 20g (40% DV), Fiber: 10g (40% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 8g (40% DV), Cholesterol: 30mg (10% DV), Sodium: 660mg (28% DV), Carbohydrates: 69g (23% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat