Corn and Zucchini Pasta

2 tablespoons vegetable oil
1 cup red onion, diced
2/3 cup red pepper, diced
2 cups zucchini, diced
1 tablespoon jalapeno chile pepper, minced
1 can chicken broth
4 cups fresh corn kernels
1/2 cup sour cream
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon pepper
1 pound cavatelli or medium shells, cooked and drained

Heat oil in skillet over medium heat. Add onions; cook 5 minutes. Add red pepper and zucchini; cook 3 minutes. Add jalapeno and broth; bring to boil. Add corn; cook 5 minutes.

Remove skillet from heat; stir in sour cream, cilantro, lime juice, salt and pepper.

Toss sauce with hot pasta in serving bowl.

Servings: 6
Source: Ladies Home Journal