MELISSA CLARK'S CREAMY (NO CREAM!) CORN PASTA WITH BASIL
This is a simple pasta recipe: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes. If you make one thing this weekend let it be this pasta.
Provided by Alexandra's Kitchen
Categories Pasta Quick and Easy Vegetarian Pescatarian Weeknight Dinners 30 or Less Easy Quick Shellfish-Free Full Meal Egg-Free Soy-Free Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil. Cook Pasta (12 ounce) until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.
- Meanwhile, heat Unsalted Butter (1 tablespoon) in large sauté pan over medium heat; add Scallion (1 bunch) and a pinch of Kosher Salt (to taste) and cook until soft, for 3 minutes.
- Add 1/4 cup of reserved pasta cooking liquid-dip a measuring cup into the pot if the pasta is still boiling-and all but 1/4 cup of Corn (2 ear); simmer until corn is heated through and almost tender, for 3 to 5 minutes.
- Season with Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste), transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add Unsalted Butter (6 tablespoon) and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for a minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Grated Parmesan Cheese (1/2 cup), Fresh Basil (1/3 cup), the Crushed Red Pepper Flakes (1 pinch), and Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
- Sprinkle with Lemon Juice (to taste) and add more salt if necessary. Transfer pasta to bowls and crack Freshly Ground Black Pepper (to taste) over the top.
Nutrition Facts : Calories 366 calories, Protein 9.7 g, Fat 9.0 g, Carbohydrate 63.2 g, Fiber 5.4 g, Sugar 1.1 g, Sodium 80.6 mg, SaturatedFat 4.0 g, TransFat 0.0 g, Cholesterol 15.9 mg, UnsaturatedFat 2.6 g
CREAMY SWEET CORN PASTA WITH BASIL
Creamy Sweet Corn Pasta with Basil is the ultimate summer pasta dish. Creamy and decadent yet full of vegetables and no actual cream required!
Provided by Iowa Girl Eats
Categories 30 minute meal, entree, pasta, side dish
Yield serves 4 as a side
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season with a big pinch of salt then add pasta and cook until al dente. DO NOT DRAIN. Carefully use a glass measuring dish or measuring cup to scoop out ~2 cups pasta cooking water and set aside.
- While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add cauliflower and shallot, season with salt and pepper, then saute until the cauliflower begins to turn golden brown, 5 minutes. Turn heat down to medium then add sweet corn and garlic, season with more salt and pepper, and then saute until sweet corn is slightly tender, 5 more minutes. Add basil and a small squeeze of lemon juice (you can always add more later) then stir to combine. If pasta is not done cooking at this point, turn heat down to low.
- Once pasta is al dente, and you've scooped out the pasta cooking water, use tongs to transfer pasta into skillet then toss to combine. Add parmesan cheese and 1 cup reserved pasta cooking water then simmer while stirring until a light and creamy sauce has been formed. Add more pasta cooking water if needed to achieve a light sauce - sauce will thicken as it cools. Taste then add more salt and/or fresh lemon juice, and then serve.
CREAMY CORN PASTA WITH BASIL
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.
Provided by Melissa Clark
Categories pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
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