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Ingredients
US|METRIC
4 SERVINGS
- 4 ears corn on the cob (husked)
- 2 Tbsp. extra-virgin olive oil (EVOO)
- 4 Tbsp. butter (cut into pieces)
- 2 jalapeño peppers (large, sliced)
- 2 leeks (thin, cleaned and halved lengthwise, then sliced 1/4-inch-thick)
- 4 large garlic cloves (crushed and chopped or sliced)
- salt
- pepper
- 1 lb. penne rigate (corn, with lines)
- 1 lime (juiced)
- 8 oz. ricotta salata (crumbled)
- 1 cup mint (chopped, and parsley, combined)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium330mg14% |
| Potassium230mg7% |
| Protein8g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Allison Pocock 6 years ago
Very tasty but not very filling. I used a salsa verde instead of the roasted green tomatoes