Angel Hair Pasta With Avocado Corn Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Chicken stock, boiling up |
| to 3 | ||
| 2 | Ears of corn, to make 1 cup | |
| kernels | ||
| 1 | Ripe avocado | |
| 2 | T | Chopped chives |
| 1 | t | Lemon juice |
| 4 | Tomatillos, parboiled | |
| 1 | Jalapeno, seeded and chopped | |
| 1 | T | Olive oil |
| Salt and pepper to taste | ||
| 1 | lb | Angel hair pasta, cooked al |
| dente | ||
| 1/2 | c | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
From the Detroit News: Put all ingredients except the pasta and cheese in a blender, beginning with 2 cups of stock and adding more as needed. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss and serve with Parmesan cheese. Makes 4 servings. Per serving: 627 calories; 17 g fat (4 g saturated fat; 24 percent calories from fat); 9 mg cholesterol; 827 mg sodium; 96 g carbohydrates. Posted to CHILE-HEADS DIGEST V4 #049 by Judy Howle <howle@ebicom.net> on Jul 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1761
Calories From Fat: 966
Total Fat: 110.9g
Cholesterol: 208.1mg
Sodium: 4762.3mg
Potassium: 2375.8mg
Carbohydrates: 95.5g
Fiber: 19.1g
Sugar: 19.6g
Protein: 107.7g