Corn Pasta
Summer’s ripe corn meets pasta in a delightful, tasty dish!
Ingredients
- 12 ounces pasta
- 1 1/2 tablespoons olive oil
- 3 cups corn kernels from about 4 ears fresh corn
- 2/3 cup chopped yellow onion
- 2 garlic cloves minced
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- Black pepper to taste
- 1 1/2 tablespoons lemon juice
- 2/3 cup cherry tomatoes halved (optional)
- 1/2 cup grated Parmesan cheese
- 3/4 cup fresh basil leaves roughly chopped (plus more for garnish)
- Optional: Red pepper flakes for garnish
Instructions
- Fill a large pot with salted water and bring it to a boil. Once boiling, add the pasta and cook until al dente. Set aside 1 1/2 cups of pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the corn, chopped onion, and minced garlic. Sauté for about 5 minutes, until the onions soften and the corn is tender. Season with salt, onion powder, and black pepper.
- Blend half of the corn mixture with lemon juice and 1/2 cup reserved pasta water until smooth.
- Return the blended corn sauce to the skillet with the remaining corn and vegetables. Add the tomatoes (if using) and drained pasta, along with 1/4 cup of the reserved pasta water.
- Stir in the Parmesan cheese and basil over low heat until the cheese melts and the sauce thickens. Adjust the sauce with extra pasta water if needed.
- Serve warm, with a sprinkle of extra basil and red pepper flakes if desired.
Nutrition
Calories: 517kcalCarbohydrates: 87gProtein: 18gFat: 12gSaturated Fat: 3gSodium: 917mgFiber: 6g
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