Description
A delicious and comforting creamy corn pasta that is easy to make and packed with flavor.
Ingredients
Scale
- 12 ounces pasta (penne or fusilli recommended)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the corn kernels to the skillet and cook for about 5 minutes, stirring occasionally until they are tender.
- Pour in the heavy cream and bring to a simmer. Reduce heat and cook for an additional 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese and mix until melted and well combined. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the creamy corn sauce.
- Serve immediately, garnished with fresh basil or parsley.
Notes
- For a lighter version, you can substitute heavy cream with half and half or a dairy-free alternative.
- Feel free to add cooked chicken or shrimp for extra protein.
- This dish can be served warm or at room temperature.
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 300
- Fat: 25
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
- Cholesterol: 60
Keywords: creamy corn pasta, corn pasta recipe, easy pasta recipes, vegetarian pasta, comfort food