Tex-Mex Pasta Primavera
with hatch chiles and zucchini
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 tsp. Chile and Cumin Rub
- 3 oz. Corn Kernels
- ¼ oz. Cilantro
- 1 Zucchini
- 2 oz. Chopped Green Hatch Chiles
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2 oz. Queso Fresco
- 2 oz. Peas
- 1 Red Bell Pepper
- 1 Lime
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5 oz. Farfalle Pasta
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Nutrition (per serving)
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Calories522
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Carbohydrates79g
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Fat15g
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Protein20g
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Sodium1119mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
Chop pepper small dice Chop zucchini into half moons Juice lime
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2 Cook Pasta
Cook pasta according to package directions. Drain and reserve 1 cup pasta water
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3 Cook Vegetables
In a large nonstick pan over medium high heat, add 2 tsp olive oil. Add peppers and cook for 2-3 minutes. Add zucchini, peas and corn; cook 2 minutes. Add seasoning packet, ½ tsp salt and a pinch of pepper and toss. Add lime juice and bring to a simmer.
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4 Finish The Dish
Add pasta and hatch chiles to the pan and toss to combine. Add pasta water to taste and consistency desire (hatch might be spicy. I did not add it to the iterations I tested. Not sure if we even need to save the pasta water). Top with queso and cilantro.
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