|2 cups||Chicken stock; boiling (up to 3)|
|2||Ears of corn (to make 1 cup kernels)|
|2 tablespoons||Chopped chives|
|1 teaspoon||Lemon juice|
|1||Jalapeno; seeded and chopped|
|1 tablespoon||Olive oil|
|Salt and pepper to taste|
|1 pounds||Angel hair pasta; cooked al dente|
|½ cup||Freshly grated Parmesan cheese|
>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@...> on Jul 30, 1997
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