Grocery Prices Are Crazy… $5 Dinners That HELP

Ingredients

• 1 can (15 oz) Corn (drained)
• 2 medium Zucchini (sliced into bite‑size pieces)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 8 oz Elbow Pasta (dry weight)
• 6 oz Cream Cheese (cubed, full‑fat for best texture)
• 1 cup Parmesan Cheese (freshly grated)
• 0.5 fruit Lemon (juice only, about 1 tablespoon)
• to taste Salt
• to taste Black Pepper
• to taste Garlic Powder
• to taste Onion Powder

Instructions

1. Prep the zucchini

   Rinse the zucchini, trim the ends, and slice into bite‑size pieces (about ½‑inch thick).

   Time: PT5M

2. Sauté corn and zucchini

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the drained corn and sliced zucchini. Cook, stirring occasionally, until the vegetables are lightly browned and start to caramelize, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Boil the pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow pasta and cook according to package directions until al dente, usually 8‑10 minutes.

   Time: PT10M

   Temperature: Boiling

4. Create the creamy base

   While the pasta is still cooking, add the cubed cream cheese to the skillet with the vegetables. Stir constantly until the cheese melts into a smooth sauce, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

5. Combine pasta and sauce

   Drain the pasta and add it directly to the skillet. Toss to coat the pasta evenly with the cheese‑vegetable mixture.

   Time: PT1M

6. Finish with cheese and lemon

   Stir in the grated Parmesan cheese until melted, then add the fresh lemon juice. Mix well and taste; adjust salt and pepper if needed.

   Time: PT1M

7. Plate and serve

   Divide the pasta among four plates or bowls. Optional: garnish with extra Parmesan, a drizzle of olive oil, or fresh herbs such as parsley or basil.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

15 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g