Careme

Ingredients

• Penne Rigate, 16 OZ

  8 ounces $1.29
• Better Chicken Ground Chicken, 16 OZ

  8 ounces $6.66
• Bi-color Corn

  2 ears $0.79
• Organic Zucchini Squash

  1 small, diced $2.77
• Grape Tomatoes, 1 PT

  1 cup, halved $3.69
• Organic Basil, 0.5 OZ

  1/2 ounce, leaves torn $2.99
• Organic Lemons

  1/2 lemon $1.29
• Organic Garlic, 3 CT

  2 cloves, minced $2.89
• Extra-virgin olive oil

  1 tablespoon
• Fennel seeds

  1/2 teaspoon, lightly crushed
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Parmesan cheese

  1/4 cup, finely grated
• Kosher salt and black pepper

  to taste

Instructions

1. Bring a medium pot of well-salted water to a boil. Meanwhile, shuck the corn and cut off the kernels; dice the zucchini, halve the tomatoes, mince the garlic, tear the basil, and zest and juice the lemon half.
2. Add the penne to the boiling water and cook until just al dente according to the package directions. Reserve 3/4 cup pasta water, then drain.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, fennel seeds, red pepper flakes, 1/2 teaspoon salt, and black pepper; cook for 5–6 minutes, breaking up the meat, until browned and it reaches 165°F.
4. Add the corn and zucchini to the chicken and cook for 4 minutes, stirring occasionally, until crisp-tender. Stir in the garlic and tomatoes and cook for 2 minutes, just until fragrant and the tomatoes begin to soften.
5. Add the drained penne, 1/2 cup reserved pasta water, Parmesan, lemon zest, and 1 tablespoon lemon juice. Toss over medium heat for 1–2 minutes until the sauce turns glossy, adding more pasta water if needed.
6. Remove from the heat and fold in most of the basil. Taste and adjust with salt, pepper, or additional lemon juice.
7. Plate the penne in shallow bowls and finish with the remaining basil and an extra sprinkle of Parmesan.