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Spaghetti with Grilled Corn, Arugula, Ricotta and Fried Jalapenos

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

3 cups

Arugula

4

ears Corn, on the cob

1/2 tsp

Garlic powder

2

Jalapenos

1/2 lb

Spaghetti, thin

3/4 tsp

Black pepper

1/4 cup

Flour

1 tsp

Salt

1

Olive oil, Extra-virgin

1

Vegetable oil

2 tbsp

Parmesan cheese, grated

1 cup

Ricotta cheese, full fat

1/4 cup

Beer

For the Fried Jalapeños