Serves 1
Directions
- 1Roughly chop a half white onion.
- 2Roughly chop one zucchini, one yellow squash, and one Mexican squash.
- 3In a pan on medium heat with olive oil, start by cooking the onions first.
- 4Add three garlic cloves along with the rest of your veggies and a pinch of salt.
- 5Get them nice and golden.
- 6Add one cup of corn and proceed to caramelize the whole mixture.
- 7While the veggies cook, roast and peel three New Mexico Hatch green chilies.
- 8Place the cooked vegetables in a blender.
- 9Add four ounces of cream cheese, a half cup of heavy cream, and the roasted green chilies.
- 10Blend until smooth.
- 11Place the blended mixture back into the pan.
- 12Rinse the blender with water and add it right in.
- 13Add two tablespoons of butter.
- 14Mix well.
- 15Add two cups of your favorite pasta, such as fusilli pasta.
- 16Add a handful of shredded mozzarella.
- 17The dish is ready to go.
- 18Serve as a vegetarian option with a sprinkle of grated Parmesan and some chopped parsley.
- 19Add protein like chicken or shrimp for a delicious Calabacitas Alfredo.
Ingredients
- 0.5 a half white onion
- 1 a unit zucchini
- 1 a unit yellow squash
- 1 a unit Mexican squash
- 3 units garlic cloves
- 1 a pinch salt
- 1 cup corn
- 3 units Hatch Green Chile
- 4 ounces cream cheese
- 0.5 cup heavy cream
- 2 cups fusilli pasta
- 2 tablespoons butter
- 1 handful shredded mozzarella
- grated Parmesan
- chopped parsley
Equipment
knifepanblenderwhisk
Tips
- This is perfect served as a vegetarian option with a sprinkle of grated Parmesan and some chopped parsley.
- Add protein like chicken or shrimp for a delicious Calabacitas Alfredo.
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