Lemon-Pepper Corn Pasta Recipe

Name: Lemon-Pepper Corn Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pappardelle pasta; Olive oil, for coating; 2 ears corn, shucked; 2 tablespoons unsalted butter; 2 cloves garlic, thinly sliced; 1 yellow pepper, diced; Large pinch ground turmeric; 1 1/2 cups 2-percent milk; 1/4 cup grated Parmesan; Kosher salt and freshly ground black pepper; 1 teaspoon lemon zest (about 1 lemon), plus lemon wedges for serving

Servings: persons

8 ounces pappardelle pasta
Olive oil, for coating
2 ears corn, shucked
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
1 yellow pepper, diced
Large pinch ground turmeric
1 1/2 cups 2-percent milk
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest (about 1 lemon), plus lemon wedges for serving

1
Bring a large pot of water to a boil.
2
Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water.
3
Toss the pasta with a splash of oil and set aside.
4
Meanwhile, remove the kernels from the corn with a sharp knife.
5
Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside.
6
Discard the cobs.
7
Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric.
8
Cook, stirring, until the vegetables are tender, about 6 minutes.
9
Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper.
10
Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes.
11
Add the cooked pasta, lemon zest and 1/4 teaspoon salt.
12
Gently toss the pasta in the sauce (thin out with reserved pasta water if desired).
13
Divide among four bowls.
14
Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper.
15
Serve with lemon wedges.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces pappardelle pasta, Olive oil, for coating, 2 ears corn, shucked, 2 tablespoons unsalted butter, and more.

Yes, Lemon-Pepper Corn Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Pepper Corn Pasta

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