Description
This Easy Creamy Corn Pasta is a delightful combination of fresh corn, rich cream, and parmesan, all tossed with al dente penne. Perfect for a quick dinner or comforting meal, it’s a dish that promises flavor without the fuss.
Ingredients
Scale
- ½ pound (8 ounces) penne pasta
- 3 tablespoons butter
- 1/2 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
- 1/2 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)
- 1/4 cup fresh basil (and more for garnish, if desired)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain the pasta and set aside.
- Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute.
- Add the minced garlic and corn to the skillet, cooking until fragrant and the corn softens, about 2 minutes.
- Pour in the heavy cream, lemon juice, and reserved pasta water, stirring over medium heat until smooth and slightly thickened, about 1 minute. Mix in the grated Parmesan cheese until melted, adjusting consistency with additional pasta water if needed.
- Season the mixture with salt and pepper to taste. Add the drained pasta and fresh basil to the skillet, tossing to coat well.
- Serve immediately with extra Parmesan and fresh basil on top.
Notes
For a vegetarian option, ensure your cheese doesn’t contain animal rennet.
Feel free to use any pasta shape you prefer.
Adding cooked chicken or shrimp can make this a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg