Ingredients
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12 ounces dry shell or orecchiette pasta
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4 tablespoons salted butter, divided
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2 large cloves garlic, minced
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 cups fresh, frozen, or canned corn kernels, divided
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1/2 cup freshly grated Parmesan cheese, plus more for serving
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1/4 teaspoon crushed red pepper (optional)
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1/3 cup torn fresh basil or mint, plus more for garnish
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1 tablespoon lemon juice
Directions
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Gather all ingredients.
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shell pasta and return to a boil. Cook pasta uncovered, stirring occasionally, 1 minute less than package instructions, about 8 minutes. Drain and reserve 1 1/2 cups pasta cooking water.
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Melt 1 tablespoon butter in an extra-large skillet over medium heat. Add garlic, salt, and black pepper. Cook until fragrant, stirring regularly, about 1 minute.
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Add 1/2 cup of the reserved pasta water and 1 3/4 cup corn. Bring to a boil, reduce heat, and simmer, covered, until corn is heated through and very tender, 2 minutes for canned corn, 3 minutes for frozen corn, and 6 minutes for fresh corn. Cool for 15 minutes.
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Add cooled corn mixture to a blender and blend until very smooth, about 2 minutes. Add additional pasta water as needed to blend.
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Melt the remaining 3 tablespoons butter in the extra-large skillet. Add the remaining 1/4 cup corn and cook over medium heat until tender and corn is heated through, about 1 minute.
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Add corn puree and cook, uncovered, over medium heat until heated through, about 2 minutes.
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Add cooked pasta and 1/2 cup of the reserved pasta water. Stir in Parmesan cheese and crushed red pepper, if using. Cook for 2 minutes, stirring constantly, adding more pasta water as needed to reach desired consistency.
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Stir in basil and lemon juice.
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Serve with more basil and Parmesan cheese.
Nutrition Facts (per serving)
421 | Calories |
17g | Fat |
59g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 421 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 10g | 48% |
Cholesterol 41mg | 14% |
Sodium 626mg | 27% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 3g | 12% |
Total Sugars 16g | |
Protein 11g | 21% |
Vitamin C 2mg | 3% |
Calcium 123mg | 9% |
Iron 1mg | 8% |
Potassium 184mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.