Brown Butter and Corn Pasta

Name: Brown Butter and Corn Pasta
Prep time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 4 medium ears corn; 1 lb. campanelle or fusilli pasta; 6 tbsp. butter; 1 c. Grated Parmesan cheese; 1/4 c. packed fresh basil leaves

By The Good Housekeeping Test KitchenPublished: Aug 8, 2014

Con Poulos

Yields:

Prep Time:

10 mins

Total Time:

25 mins

Cal/Serv:

495

Jump to recipe

Sweet summery corn and toasty browned butter stand out in this simple five-ingredient pasta — fancy enough for guests and ready in minutes!

Advertisement - Continue Reading Below

Ingredients

4
medium ears corn
1 lb.
campanelle or fusilli pasta
6 Tbsp.
butter
1 cup
Grated Parmesan cheese
1/4 cup
packed fresh basil leaves

Directions

1. Step 1Heat large covered saucepot of salted water to boiling on high. Meanwhile, cut kernels off ears of corn; set aside.
2. Step 2Cook 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. Step 3Reserve 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.