Rachael Ray: Gluten-Free Corny Fusilli Recipe

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Rachael Ray: Corn Pasta Recipe

Rachael put together a quick, gluten-free pasta dish that uses corn, knowing that corn on the cob will soon be out of season. One great tip she shared when making this dish was to put one small bowl upside down inside of a large bowl and then hold the corn on the cob on top of the small bowl to hold while you slice off the corn kernels. The large bowl will then catch the falling kernels, making much less of a mess!

This recipe is packed full of fresh vegetables and tons of flavor. To get the recipe for this deliciously corny past dish, click next page.

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Rachael Ray: Gluten-Free Corny Fusilli Recipe Ingredients

Rachael Ray: Gluten-Free Corny Fusilli Recipe

Rachael whipped up a quick, gluten-free pasta recipe perfect for a delicious dinner dish! (whitneyinchicago / Flickr)

  • 3 ears corn on the cob – kernels cut off, or 2 2 1/2 C frozen kernels
  • 1 fresh hot red or green pepper – finely chopped
  • 1 large bunch scallions – whites and greens chopped separately
  • 1 fresh bay leaf
  • salt and pepper
  • 1 handful basil leaves – torn
  • 1 lb corn-and-rice fusilli pasta
  • extra virgin olive oil
  • 2 tbsp olive oil
  • 1 sweet field or bell pepper – red or green
  • 1 small red onion – finely chopped
  • 4 cloves garlic – chopped or sliced
  • 2 tbsp fresh thyme
  • 1 C “No Chicken” Imagine brand stock, chicken stock or vegetable stock
  • 1/2 C creme fraiche
  • Freshly grated Pecorino cheese

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Rachael Ray: Gluten-Free Corny Fusilli Recipe Directions

  1. Bring a large pot of water to a boil for the pasta
  2. Heat a large skillet over medium-high heat and add oil
  3. Add corn and brown at the edges for 5-7 minutes
  4. Add in the peppers, scallion whites, onion, garlic, thyme, bay, salt, and pepper
  5. Stir for another 5-7 minutes
  6. Add stock and basil, then stir in the creme fraiche
  7. Reduce the heat and simmer over low heat
  8. Cook the pasta to al dente in salted water
  9. Save 1/2 of the cooking water and then drain the pasta and add it to the sauce
  10. Toss the fusilli and corn with the saved cooking water, extra virgin olive oil, and some grated cheese
  11. Serve topped with scallion greens

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