Corn Pasta
It's pasta with corn! This simple corn pasta recipe showcases the best summer corn has to offer with sweet corn kernels fresh from the cob, and a creamy corn sauce, garnished with bright, herby basil.
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Ingredients
- 16 ounces shell pasta
- 4 cobs corn (divided)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 shallot (finely chopped)
- 1 teaspoon lemon zest
- 1/2 cup basil (finely sliced)
Instructions
- Remove the kernels from two ears of corn. Set aside.
- Grate the remaining corn cobs. Reserve the pulp and juice for the sauce. Set aside.
- In a large stockpot with salted water, cook pasta according to package directions for al dente. Before draining, reserve about 1 cup of pasta water for the sauce.
- While the pasta cooks, heat a large skillet to medium-high. Heat olive oil and sauté the garlic and shallots. Sauté until tender and translucent, about 2 minutes.
- Add the corn kernels and continue to sauté until the corn is bright yellow and tender.
- Mix in the grated corn with its juices and the lemon zest.
- Add drained pasta to the skillet and stir to coat, adding about 1/2 cup of pasta water to create a sauce.
- Adjust seasoning with salt & pepper, to taste, and garnish with fresh basil before serving.
Nutrition
Calories: 284kcal Carbohydrates: 52g Protein: 9g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.004g Sodium: 11mg Potassium: 266mg Fiber: 3g Sugar: 5g Vitamin A: 164IU Vitamin C: 4mg Calcium: 18mg Iron: 1mg