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
- 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.
- Remove the kernels from the corn with a sharp knife.
- 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.
- 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.
- 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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