Half Baked Harvest · by Tieghan Gerard★ 4.6 (26)
Charred Corn and Zucchini Enchilada Pasta Salad.
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 47%
CARBS 80G50% OF CAL
8G FIBER0G ADDED0G INTRINSIC65G OTHER8G TOTAL SUGAR
FAT 27G38% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced Mexican pasta salad with charred corn and zucchini, creamy enchilada sauce, and fresh cilantro and avocado. Colorful, flavorful, and with a kick.
mainmexicansaladpasta🍲 stockpot🍳 skillet♨️ grillvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound of your favorite short cut pasta
- 1 inch medium zucchini (cut into 1/4 rounds)
- 1 red bell pepper (quartered)
- 2 tablespoons olive oil
- kosher salt + pepper
- 4 ears grilled or roasted corn (kernels removed from the cob)
- 1 (19 ounce) can Old El Paso Red Enchilada Sauce
- 2 ounces goat cheese or cream cheese
- 8 ounces cheddar cheese (cubed)
- 1/3 cup fresh cilantro (chopped)
- 1/4 cup fresh basil (chopped)
- 1 cup cherry tomatoes (halved)
- 4 green onions (chopped)
- 1 avocado (diced)
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 47%
CARBS 80G50% OF CAL
8G FIBER0G ADDED0G INTRINSIC65G OTHER8G TOTAL SUGAR
FAT 27G38% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 859mg
- Total sugar
- 8g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 481mg
- Calcium
- 305mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 859MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.