Description
This Easy Creamy Corn Pasta is a delightful dish featuring tender penne, sweet corn, and smooth cream. Perfect for a quick dinner, it offers rich flavors without the fuss!
Ingredients
Scale
- ½ pound (8 ounces) penne pasta
- 3 tablespoons butter
- ½ tablespoon flour
- 2 cloves garlic, minced
- 2 cups corn, fresh or frozen (kernels from about 3 small ears fresh corn)
- 2/3 cup heavy cream (or half and half)
- 1 tablespoon lemon juice, freshly squeezed
- ½ cup parmesan cheese (or pecorino cheese), freshly grated (plus more for garnish)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- ¼ cup fresh basil (and more for garnish, if desired)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet, melt the butter over medium heat until sizzling. Whisk in the flour and cook for 1 minute to remove the raw flavor.
- Stir in the garlic and corn, cooking for about 2 minutes until fragrant and the corn begins to soften.
- Pour in the heavy cream, lemon juice, and ¼ cup reserved pasta water. Stir constantly over medium heat for about 1 minute until smooth and slightly thickened. Add Parmesan cheese and stir until melted, adding more pasta water for a looser sauce if needed.
- Season with salt and pepper to taste. Add the drained pasta and fresh basil to the skillet, tossing until well coated.
- Sprinkle with extra Parmesan and fresh basil if desired. Serve immediately while warm and creamy.
Notes
For a lighter sauce, use half and half instead of heavy cream.
Feel free to mix in other veggies, such as spinach or peas, for added nutrition.
This pasta is delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg