6 servings
3 ears of corn on the cob
2 tablespoons melted butter
1 pound lasagna noodles, roughly broken
4 tablespoons extra-virgin olive oil, divided
1 pint cherry tomatoes
Kosher salt and freshly ground black pepper
2 large zucchini, peeled into ribbons with a vegetable peeler
1 bunch asparagus, peeled into ribbons with a vegetable peeler
½ cup grated Parmesan cheese
¼ cup capers
3 tablespoons chopped fresh basil
1. Heat a large skillet over medium heat. Brush the corn with the melted butter and add to the skillet. Sear until well charred, about 4 minutes per side. Cool slightly, then cut the kernels from the cob.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, 7 to 9 minutes.
3. Drain the noodles and toss with 2 tablespoons of the olive oil. Heat the remaining olive oil in the same skillet you used to cook the corn.
4. Add the tomatoes to the skillet; season with salt and pepper. Cook until the tomatoes are blistered, 6 to 7 minutes. Add the zucchini and asparagus; cook until tender, about 4 minutes.
5. Add the noodles and corn to the skillet; toss to combine. Add the Parmesan, capers and basil; toss to combine. Serve immediately.
523 calories
18g fat
76g carbs
18g protein
11g sugars
https://www.purewow.com/recipes/cheaters-skillet-lasagna