Fettuccine with Corn, Squash, Chile Peppers, Creme Fraiche, and Cilantro -

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Fettuccine with Corn, Squash, Chile Peppers, Creme Fraiche, and Cilantro

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By Culinary Institute of America

Posted November 5th, 2008

This article is reprinted with permission from Techniques of Healthy Cooking, Professional Edition, by The Culinary Institute of America (CIA), (2007, Wiley)

Techniques of Healthy Cooking, Professional Edition

Servings:	10
Author Notes:	The experts at The Culinary Institute of America have done yet another fabulous book. This one is important for anyone who wants to eat a healthier diet – and isn’t that everyone. Drawing on the latest dietary guidelines, this encyclopedic book includes detailed information and advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Nearly 150 vibrant, color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking.
Ingredients:	1/2 ounce butter 1 pound diced onions 1 pound diced zucchini 1 1/2 pounds corn kernels 2 1/4 teaspoons diced jalapeño peppers 1/2 ounce minced garlic 1 1/2 pints vegetable stock 2 teaspoons kosher salt 1/4 teaspoon ground black pepper 5 ounces crème fraiche 1/2 ounce chopped cilantro 3 pounds cooked whole wheat fettucine
Instructions:	Portioning Information: 5 ounces grilled vegetables and sauce; 5 ounces pasta 1. Heat the butter in a large sauté pan. Add the onions and zucchini and sauté until the onions are translucent. Add the corn, jalapeno, and garlic. Cook until the corn is cooked. Add the stock and season with the salt and pepper. When the stock is hot, remove the pan from the heat and stir in the crème fraiche and cilantro. 2. For each portion: reheat 5 ounces pasta in boiling water until tender to the bite. Drain and toss with 5 ounces hot vegetable mixture. Nutrition Per Serving: 393 calories; 7g fat; 70g total carbohydrates; 13g protein; 355mg sodium; 20mg cholesterol.