Brown-Butter Corn Pasta
This brown butter corn pasta is perfect for late-summer dinners when corn is at its peak and is ready in just 25 minutes.
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- Prep time
- 8 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces whole-wheat fusilli or rotini
- 6 tablespoons unsalted butter
- ⅓ cup finely chopped shallot
- 3 large cloves garlic, minced (about 1 tablespoon)
- 2 cups fresh corn kernels (from 2 to 3 ears)
- 1 cup finely grated Parmesan cheese, divided
- 1 tablespoon chopped fresh basil, plus small leaves for garnish
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 8 ounces pasta and cook according to package directions. Drain the pasta, reserving 1¼ cups cooking water.
- 2
Melt 6 tablespoons butter in a large skillet over medium-low heat. Cook, stirring often, until the butter starts to foam and turn brown, about 6 minutes. Add ⅓ cup shallot and the minced garlic; cook, stirring often, until tender, about 2 minutes. Stir in 2 cups corn; cook, stirring often, until tender, about 2 minutes.
- 3
Add the cooked pasta and ½ cup reserved cooking water to the corn mixture. Increase heat to medium-high; cook, stirring constantly and adding reserved cooking liquid ¼ cup at a time, as needed, until the sauce clings to the pasta, about 3 minutes. Remove from heat; stir in ¾ cup Parmesan, 1 tablespoon basil, ½ teaspoon salt and ¼ teaspoon pepper. Top with the remaining ¼ cup Parmesan. Garnish with basil leaves, if desired. Recipe developed by Jasmine Smith