Creamy Fresh Corn Pasta

Host/creator Johanna Cook shows us how to make a delicious pasta dish using a summer favorite, fresh corn!

Ingredients

Olive oil 3 Tablespoon
Unsalted butter 1 Tablespoon
Spanish onion 1/2 , diced
Garlic 1 Clove (5 gm) , minced
Cherry tomatoes 1 Cup (16 tbs)
Fresh corn 2 Cup (32 tbs)
Frozen peas 1/2 Cup (8 tbs)
Campanelle 1/2 Pound
Half and half 1/2 Cup (8 tbs)
Parmesan cheese 1/3 Cup (5.33 tbs) , grated
Salt 1/2 Tablespoon
Pepper 1/4 Teaspoon

Directions

GETTING READY

1. Cook the pasta in boiling, salted water for 8-10 minutes, or until al dente.

MAKING

2. Heat a large sauté pan with olive oil and butter on medium heat.

3. Add onions and sauté until they become translucent.

4. Add garlic and sauté for another 2-3 minutes.

5. Meanwhile remove the corn from the kernels with the help of a knife.

6. Add the whole cherry tomatoes to the onion and sauté until the tomatoes start to break down, almost like a sauce.

7. Now, slowly add the pasta and toss them again.

8. Pour half and half and allow them to simmer for 2-3 minutes.

9. After the tomatoes have broken down, add the corn, salt and pepper. Sauté them for 5-8 minutes and then stir in the frozen peas.

SERVING

10. In a serving bowl, serve the pasta and garnish with grated parmesan cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1107Calories from Fat 424

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 2174 mg90.58%

Total Carbohydrates 141 g47%

Dietary Fiber 13 g52%

Sugars 17 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet