| Level: | Easy |
| Total: | 20 min |
| Prep: | 7 min |
| Cook: | 13 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 7 min |
| Cook: | 13 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 ears corn, shucked
- 5 tablespoons unsalted butter
- 3 cups grape tomatoes
- 2 cloves garlic, minced
- Freshly ground pepper
- 1/2 cup white wine
- 12 ounces pappardelle pasta
- 1/2 cup low-sodium chicken broth
- 1 small bunch scallions, thinly sliced
- 1/2 cup freshly grated parmesan, plus more for topping
- Torn basil, for topping
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
- Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
- Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.
Nutrition Facts
| Calories | 635 |
| Total Fat | 22 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 61 milligrams |
| Sodium | 256 milligrams |
| Carbohydrates | 86 grams |
| Dietary Fiber | 8 grams |
| Protein | 21 grams |
| Calories | 635 |
| Total Fat | 22 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 61 milligrams |
| Sodium | 256 milligrams |
| Carbohydrates | 86 grams |
| Dietary Fiber | 8 grams |
| Protein | 21 grams |
Reviews
The recipe was tasty but the corn flavor did not come through as much as I had anticipated. I am remembering a recipe that I believe directed you to grate the corn rather than just cutting from the cob. I think that is worth trying as it adds a more sauce like texture.
This is one of my all-time favorite summer dishes. Super tasty, but not heavy like other pasta dishes. Making it again this weekend.
This is one of my family’s favorite meals. I serve it with sliced grilled chicken. Also, I use diced fresh tomatoes when I can get them from my son’s garden. So good!
Soo good!! Just made this pasta tonight with fresh corn I got and will definitely be making it a lot this summer. Came together pretty quickly and had great flavor. I added a thinly sliced shallot and doubled the garlic which I thought made a perfect addition. Highly recommend
Delicious! Will make again for sure.
My husband and I loved it. The freshness of the corn and tomatoes and the Parmesan and basil at the end earns this dish two thumbs up. We had it with grilled chicken. Have already planned to make it again and again just as the recipe is written.
Yum! Used vegetable stock instead of chicken for a vegetarian version! Rich, but not heavy! Will become a regular dinner in our house!
Delicious! Making it with shrimp in the future!!
Amazing! Great flavor. Served with Jamie Deen’s grilled chicken recipe that uses a marinade made with rosemary, Dijon mustard, olive oil, lemon juice and garlic. A perfect combination!
Wow this was a surprise. Loved it! Added blackened chicken to it.. winner for sure.