Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pappardelle With Corn
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- Level: Easy
- Total: 20 min
- Prep: 7 min
- Cook: 13 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 635
- Total Fat
- 22 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 61 milligrams
- Sodium
- 256 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 8 grams
- Protein
- 21 grams
- Level: Easy
- Total: 20 min
- Prep: 7 min
- Cook: 13 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 635
- Total Fat
- 22 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 61 milligrams
- Sodium
- 256 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 8 grams
- Protein
- 21 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
- Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
- Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.
