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Lemon-Pepper Corn Pasta

Lemon-Pepper Corn Pasta
Votes: 0
Rating: 0
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Lemon-Pepper Corn Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
  • 8 oz pappardelle pasta or other various pasta
  • olive oil for coating
  • 2 ears corn
  • 2 Tbsp butter
  • 2 cloves garlic thinly sliced
  • 1 1/2 cups milk
  • 1/4 grated Parmesan
  • coarse salt and freshly ground black pepper
  • 1 tsp lemon zest
Servings: servings
Units:
Instructions
  1. Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside.
  2. Remove the kernels from the corn with a sharp knife.
  3. Melt the butter in a large skillet, add the corn kernels, garlic, and any other optional vegetables. Cook, stirring, until the vegetables are tender, about 6 minutes.
  4. Add the milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened, about 5 minutes.
  5. Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce. Sprinkle each serving with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges.
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