Summer Corn and Bacon Pasta
Ingredients
- 12 oz gluten-free rotini pasta
- 3 ears corn
- 9 slices bacon, chopped
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 cup gluten-free chicken broth
- ¾ cup heavy cream
- ½ tsp salt
- 6 Tbsp chopped fresh basil
Instructions
- Cook pasta according to package directions. Cut kernels from cobs; discard cobs.
- Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant.
- Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
490
|
490
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 17 | 17 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 420 | 420 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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