For this 15-minute recipe, corkscrew pasta is the ideal shape for holding on to little veggies and flavorful brown butter.
Ingredients
- 1 lb fusilli
- 2 cups frozen corn
- 2 cups frozen peas
- ¼ cup (½ stick) butter
- ½ cup grated pecorino cheese
Steps
- Cook the fusilli according to package directions.
- One minute before pasta is al dente, add the corn and peas to the boiling water. Finish cooking until pasta is al dente and vegetables are heated through. Drain well.
- Meanwhile, in an 8-inch skillet, melt the butter on medium. Cook 4–5 min., until butter is golden brown and fragrant, stirring often.
- Toss the pasta and vegetables with the cheese and brown butter until well combined. Season with salt and pepper to taste.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Egg-free
Tags
- Five Ingredient
- 5 ingredient
- easy
- Savory February March 2020
Nutrition information
- Calories 454kcal 23%
- Fat 12.0g 18%
- Saturated fat 7.0g 35%
- Carbs 73.0g 24%
- Sodium 182mg 8%
- 5.0g sugar
- 5.0g fiber
- 16.0g protein
- 28mg cholesterol
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