Pasta with canned corn and Adyghe cheese. Pasta with corn pasta with corn and minced pork
Why pasta, and not pasta, as they are now called in the Italian manner? Yes, because in our country these products have always been called pasta, but pasta was called something completely different, and to avoid confusion I will still call them pasta.
Pasta is a lifesaver for any housewife who needs to quickly prepare something tasty and satisfying, and the proposed option is just such a recipe - pasta with canned corn and Adyghe cheese is prepared very quickly.
Most often, pasta is used as a universal side dish, but there are also more interesting dishes with pasta, for example, stuffed pasta in the oven. A variety of pasta casseroles are also very tasty, for example, pasta with melted cheese with bacon and sausage or pasta casserole with chicken and mushrooms.
A characteristic feature of the recipe for macaroni with corn and cheese is that the cheese is not grated, as usual, to form a beautiful baked crust, but is fried in cubes breaded in flour, on which an equally appetizing crust appears. Tender canned corn gives the dish not only additional satiety, but also a very pleasant taste. If desired, you can add your favorite spices, they will make the dish even more aromatic.
Number of servings: 2
Cooking time: 30 min.
Calories: High calorie
Calories per serving: 1195 kcal
To prepare pasta with canned corn and Adyghe cheese, you will need:
- pasta - 200 g
- water - 2 l (for cooking pasta)
- salt - to taste
- Adyghe cheese - 150 g
- flour - for breading
- canned corn - 1 can
- butter - 150 g
How to cook pasta with canned corn and Adyghe cheese.
1. Bring the water for cooking pasta to a strong boil, add salt and throw in the pasta. Boil them until tender according to the instructions on the package. Place the finished pasta in a colander.
2. Meanwhile, cut the Adyghe cheese into small cubes and bread them in flour. Drain canned corn.
3. Melt the butter in a saucepan and fry the cheese cubes in it until a thick crust forms on them. This will take 5-10 minutes. After this, add the corn kernels and fry everything together for a couple of minutes.
4. Add pasta to the contents of the saucepan, stir and heat everything together. Place on serving plates and serve.
Bon appetit!
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If you want to lose weight, eat pasta! The main thing is that they are made from durum wheat.
This is exactly the kind of pasta with tomato sauce that I suggest you prepare. They taste amazing! And this dish is prepared quickly and easily. It will take you no more than 15 minutes to do everything.
You can experiment with pasta sauce, i.e. add any non-starchy vegetables to it - green beans, cauliflower, eggplant, broccoli, zucchini, bell pepper.
If you lead an active lifestyle, this recipe is simply irreplaceable for you! Fiber and bran, which are part of pasta, give us those complex carbohydrates that charge the body with energy and replenish its supply after workouts.
However, it is important to know what to combine with durum wheat so that dishes made from them are not only tasty, but also as healthy as possible.
It is known that carbohydrates do not go well with fats. Therefore, pasta with meat, butter, ketchup or cheese is not your option. The ideal combination is with vegetables, mushrooms and spices.
And further. If you decide to lose weight, nutritionists recommend eating pasta in small quantities (100-150 grams) and only in the first half of the day (for breakfast or lunch).
How to cook pasta with corn and tomatoes
Ingredients:
- durum wheat pasta - 250 gr.,
- canned corn - 1 small jar,
- ripe tomatoes - 2 pcs.,
- onion head - 1 pc.,
- garlic - 2 cloves,
- tomato paste - 1 tbsp,
- dill greens - 1 bunch,
- oregano or basil spices - to taste,
- olive oil for greasing the pan
Preparation:
- let the pasta cook and at the same time start preparing the tomato sauce
- peel and finely chop the onion, also peel and finely chop the garlic
- fry the prepared vegetables in a frying pan, greasing it with a small amount of olive or sunflower oil
- Wash the tomatoes, remove the stem and cut into medium-sized cubes. If you have time, before slicing, remove the skins from the tomatoes by pouring boiling water over the fruits.
- Place the tomatoes in the pan along with a spoonful of tomato paste. Mix everything well, reduce the heat to low and, covering the pan with a lid, simmer the vegetables for three minutes.
Make sure the sauce doesn't burn. If the tomatoes have not released enough juice and you see that the sauce is too thick, you can add a little water
- pasta boiled until al dente is ready. Drain the water and place the hot shells in the prepared tomato sauce
- add your favorite spices. I use dried basil, the peppery-spicy smell of which perfectly reveals and complements the taste of the dish.
- Gently mix the pasta with tomato sauce and, covering with a lid, let simmer for another minute
- in the meantime, you can chop fresh herbs
If you cook pasta for lunch, don’t forget about the vegetable salad
- Place the finished pasta with tomato sauce on plates and serve immediately. If desired, the dish can be decorated with corn kernels and fresh dill.
Mmmm-mm-mm, this is very tasty! Try it, you will like it!
PS. Bon appetit and may “fast” food always be healthy!
The taste is familiar from childhood - float-style pasta. How to diversify a familiar recipe? Here's one option:
pasta with corn and minced pork
For this dish, let’s take pasta not quite ordinary, but in the form of bows. They are also called Farfalle. Farfalle are rectangles of dough that are thicker in the middle and thinner at the edges. Pairs perfectly with vegetable sauces, meat, fish and cheese. They first appeared in the 16th century in northern Italy; adults and children love them for their original shape.
They are prepared like regular pasta from durum wheat and are often included in a variety of salads.
Ingredients:
- pasta, maybe farfalle 300 gr;
- lean pork 200 gr;
- canned corn 0.5 cans;
- butter 1 tablespoon;
- tomato paste 1-2 tablespoons;
- salt, water;
- paprika 1 teaspoon.
Kitchen gadgets:
- plate;
- blender.
Cooking time:
- 40 minutes.
Preparation:
1. First you need to make minced meat. To do this, cut the lean pork pulp into small pieces, put it in a blender bowl, turn on the required mode (see the instructions for the blender), grind the meat to the desired consistency. 
2. Boil the farfalle. To do this, pour a sufficient amount of water into the pan, add salt, and bring to a boil. Pour the farfalle into boiling water, be sure to stir, and cook until tender for several minutes. Place in a colander and rinse with cold water. 
3. Put a little butter in a frying pan, you can replace it with vegetable oil, add minced meat, fry until done, you can add a little water so that the meat is better fried. When the minced meat is ready, add tomato paste, salt, paprika, and mix. 
4. Open a can of canned corn, drain the liquid, add half a can of canned corn to the minced meat, mix, simmer all together for another 2-3 minutes. Add boiled pasta and stir. Place farfalle with meat and corn on a plate, sprinkle with herbs. 
