Spicy summer tomato and corn spaghetti squash "pasta"
Pasta and macaroni
Italian cuisine
This is a summer version of the popular spaghetti-squash-pasta-hack that is sweet and creamy from a sauce made with tomato and corn. It's got some heat from the roasted poblano peppers but you could do with out it if you don't like the spiciness. If you don't have roasted poblano peppers on hand, you could use canned green chiles too. I've eaten this cold too as leftovers, and can also see this as a nice side dish to a white firm fleshed fish. Lastly, make sure to use the juiciest late summer tomatoes and the sweetest fresh corn you can find! I don't know what this dish would be without them.
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