Description
A light yet satisfying pasta dish made with tender ground chicken, sweet summer corn, zucchini, toasted walnuts, and a subtle umami finish from white miso and fresh ginger.
Ingredients
Scale
- 1 cup walnuts (108 grams)
- 2 tablespoons coconut oil
- 2 cups fresh corn kernels (285 grams)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups zucchini, sliced (256 grams)
- 3/4 cup green onions, chopped (50 grams)
- 1 tablespoon Fresno chile, finely diced
- 1 pound ground chicken thighs (454 grams)
- 1 1/2 tablespoons garlic, sliced
- 1 1/2 teaspoons fresh ginger, grated
- 2 tablespoons white miso
- 1 pound pasta (454 grams)
- 1 tablespoon parsley, minced
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving some pasta water.
- Toast the walnuts in a dry skillet over medium heat until fragrant, then set aside.
- Heat coconut oil in a large skillet over medium heat.
- Add ground chicken, garlic, ginger, salt, and pepper, cooking until the chicken is browned and cooked through.
- Stir in corn, zucchini, green onions, and Fresno chile, cooking until just tender.
- Lower the heat and stir in white miso with a splash of reserved pasta water to create a light sauce.
- Add cooked pasta and toss to coat evenly.
- Fold in toasted walnuts, finish with parsley, and serve warm.
Notes
- Add miso off the heat to prevent it from becoming grainy.
- Reserve pasta water to adjust sauce consistency.
- Toast walnuts for maximum flavor and crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg