Brown Butter And Corn Pasta

1. 1

   Heat large covered saucepot of salted water to boiling on high. Meanwhile, cut kernels off ears of corn; set aside.

2. 2

   Cook pasta as label directs. While pasta cooks, in 3-quart saucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently. Reduce heat to medium. Add corn and 1/4 teaspoon each salt and pepper. Cook 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.

3. 3

   Reserve 1/4 cup pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.